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energy balls

    Close up ginger balls

    Ginger Snap Energy Bites

    June 1, 2017
    Ginger Balls ingredients

    So these are a pre-run snack for those of you who want something with a bit more of a flavour punch. I personally prefer them as a post run or midday pick me up. These energy bites combine spicy ginger with sweet cinnamon and a pinch of cloves for a sweet and spicy gingersnap-inspired flavour. The dark chocolate adds a touch of decadence, and makes these  bites into a real treat. If you love ginger snaps or are looking for a healthier version of your favourite treat then these bites are for you! Made with an almond, date and cashew base, they come together very quickly in a food processor and can be stored in the freezer for a longer shelf life.

    In other news, I’ve had a busy couple of weeks! Hence the lack of posting… I ran my half marathon and had a great time, even if it was a bit of a sketchy race, both being post-Mexico and off not a lot of training. I basically came back from my friends’ wedding in Mexico Thursday night and promptly got a stomach bug. Somehow, despite being quite sick on Saturday, I miraculously managed to mostly recover just in time to race the Ottawa half marathon on Sunday morning. For some background here, I used to race a lot up to about 2-3 years ago, generally running 6-7 days a week and doing a half-marathon type distance relatively frequently as my weekly long run. I haven’t raced a lot over the past two years because it was very difficult to fit in with my medical training, but I’ve continued to run 5-7 days per week, just because I enjoy it. I had been injured since January though, so I’d been cross training all winter and had only started running pain-free again about four weeks before the race. So it probably wasn’t overall the smartest life choice to run that day, but I’d always wanted to run Ottawa and my sister had asked me if I would do it with her, so there I was. Plus, I rationalized that I could always just drop out or walk a bit if I started feeling too badly. The first half of the race went really well, I felt strong and cruised through ahead of the 1:40 pace bunnies, stopping at the halfway for some water and gels, before rejoining the 1:40 bunnies. Unfortunately, by 2/3 of the way in, I wasn’t doing too well stomach-wise. I listened to my body, and just kind of walk jogged it most of the way back in, rallying for the last two kilometers and kind of kicking the last 200m, mostly to see if I still could. So not my best ever race, but I was still so happy with it. I was honestly just grateful to finally be able to get out on a race course again and to be able to run pain-free. Well minus the stomach and blister pain, but those don’t count. I guess too, when racing, I’m usually so focused on keeping the pace that I don’t notice things like the crowd, the scenery or people holding signs. Running a bit slower, I was actually able to enjoy the signs and the live music and the lope along the canal and through Ottawa’s architecturally interesting downtown. I’m sure there’s a metaphor for life in there somewhere…Though I’d be lying if I said that I didn’t feel some racing pangs watching the 10km elites go out for Canadian Nationals.

    Anyways, that’s about it for my event recap. Overall, the Ottawa Tamarack race weekend was amazing, I will be going back next year, and I would definitely recommend the race for any of you runners or want-to-be-runners out there in terms of overall race experience. Did anyone else run? I’d love to hear how it went in the comments!

    Total Time: 10 minutes Makes: Approximately 16 bite sized balls


    • 1/2 c pitted dates
    • 1/2 c candied ginger, soaked (optional if dry or to rinse some of the sugar off)
    • 1 c raw almonds
    • 1/4 c raw cashews
    • 1/4 tsp salt
    • 1 Tbsp of Saigon Cinnamon (or other cinnamon of your choice)
    • 1/2 tsp cloves
    • 2 squares of orange vegan dark chocolate (ginger or regular dark chocolate could be substituted)

    1. Gather all of the ingredients and a food processor.
    2. Blend 1 cup of almonds in food processor until finely ground.
    3. Add 1/2 c of dates and 1/2 cup of candied ginger and blend until a dough begins to form. You may need to soak either your dates or ginger before hand if they are hard or not overly fresh. I soaked my ginger to soften it and to rinse off some of the sugar.
    4. Add 1/4 tsp salt, 1/2 tsp cloves and 1 Tbsp of cinnamon.
    5. Blend, scraping down the sides as needed with a spatula to ensure that the spices are evenly distributed.
    6. Add 1/4 c of cashews and pulse until coarsely broken up.
    7. Form the dough into desired shape. I made tablespoon sized balls, but you could also make bars or any other shape that suits your fancy.
    8. Garnish with chocolate as desired. You could also add some chopped chocolate along with the cashews if you wanted to mix it throughout the bites.
    9. Store in an airtight container in either the refrigerator or freezer. Enjoy!

    A huge thank you to all of you who have been trying out my recipes, it’s been great hearing from all of you! Let me know how they turned out, any substitutions you made and if you had any questions or problems in the comments. I hope you all have a wonderful weekend!