Gingerbread Energy Balls

In a large food processor fitted with an S-blade, add the pitted dates, almond flour, flax seed, molasses, ginger, cinnamon, cloves, and salt. Secure the lid and process for 30 to 60 seconds. As soon as the mixture looks evenly crumbly, and holds its shape when pressed between your fingers, it's ready to work with. Note: Do not over-process the mixture; it can become greasy! 2. Use a tablespoon or cookie scoop to scoop the dough, then roll it between your hands to form a ball. Place the ball on a plate lined with parchment paper, then repeat the process with the remaining mixture. You should get 16 to 18 balls from this batch. 3. Place the balls in the fridge to firm up, about 1 hour. Then transfer them to an airtight container with a lid, to help preserve their flavor. You can enjoy them straight from the fridge, or serve them at room temperature. They can be stored in the fridge for at least 2 weeks, if you don't eat them all before then. 4. prep20 mins 5. cook10 mins 6. total30 mins