A delicious gluten and dairy free snack that’s easy to travel with. If you’re not a ginger lover you can simply omit it from the recipe.
2 tablespoons finely grated fresh ginger
1 cup soft medjool dates, pitted
¼ cup raw pecan halves
½ cup unsweetened shredded coconut
Place all ingredients into a food processor or blender and blend until smooth.
Form the mixture into balls and store in the fridge.
If the resulting mixture is too wet, add a little almond meal. If it’s too dry, add a little water.
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