Green Ginger Energy Balls

Energy (or “Bliss”) balls are all over the internet, and there’s a good reason – they’re easy, tasty, and cheaper than store-bought bars, they pack well, are completely customizable for various diets or allergens, and contain a big punch of sustainable energy – much more sustainable than that caffeine addiction! The recipe I’m sharing today is inspired by Fall, with its bright colours, cozy scarves, and “back-to-it” attitude.

These Green Ginger Energy Balls are full of helpful fats to aid memory function, unrefined carbohydrates for quick glucose to the brain, fibre for sustenance and to prevent crashes, and protein from collagen to keep you alert and snappy. There is no added sugar, but I think you will find these quite sweet enough, and I definitely suggest not eating too many all at once! Ginger adds warmth, the lemon adds some sunshine, and the greens will give your cells a welcome burst of nutrients and antioxidants.

Bonus – If you ever get “hangry” before you can get a meal together, these balls are like little first aid kits – pop one down, take a breath, and I promise you’ll make it through! They’re great for studying, in between classes, before exams, and even as emergency breakfast when you’re running late for work or appointments. If you ever feel queasy or light-headed after getting blood drawn (as happens a lot for us autoimmune types!), I find having one of these handy for after is super helpful in preventing me from passing out. Maybe I should call these “Survivor Balls”…


Green Ginger Energy Balls (AIP/Paleo/GF/DF)


2 c. dates
3/4 c. coconut butter/manna
1-3 Tbsp coconut oil
3 c. shredded coconut (plus more for optional rolling)
1/4 c. hemp seed (or sliced tigernuts for AIP)
2 Tbsp grass-fed collagen powder (like this)
2 Tbsp greens powder (I used this), plus more for optional dusting
1 tsp dry ginger or 1 Tbsp fresh ginger
2 Tbsp lemon juice
zest of one lemon (optional)


In a food processor, blend dates, manna, lemon juice/zest, and oil until a sticky dough forms (depending on how wet your manna is, you may not need the oil, or you may need more for the right consistency). Add half of the coconut, the tigernuts or hemp seeds, collagen, ginger, and greens powder, and give a short whirl to mix. Transfer mixture to a large bowl with the rest of the coconut and fold in by hand – you should have sticky dough that is firm enough to work with your hands. If consistency feels right, move on to rolling the dough into small balls (about 1 inch in diameter), or alternatively press into a baking dish or cookie sheet and score into 1-2 inch squares or bars. Dust with some extra green powder or roll in extra coconut, then place in the fridge or freezer to firm up.

Store in fridge or freezer and take out as desired – these pack well in a small mason jar or container for a quick energy boost at work, the gym, or school. A serving is approximately 1 or 2 balls, depending on size. I make mine pretty small at about 1 Tbsp per ball, and I find that 2 is plenty.

As with any recipe here, you can switch these up to your heart’s content. Consider apricots instead of dates, matcha green tea for the greens powder, vanilla instead of lemon… you name it!


About the Author:

Em Harding is a Holistic Nutritionist-in-training with a special interest in autoimmunity and the mind-body connection. Diagnosed with Graves and Hashimotos Thyroiditis, Em discovered that what we eat and what our relationship is with food can directly impact our health on a deep level, either causing or reducing inflammation, illness, and autoimmunity. On her blog, Living Lovely Autoimmune, she provides real talk on what having a chronic illness is like and how to cope from day to day, and shares autoimmune-approved recipes to help heal the gut, lower inflammation, and keep your taste buds happy!

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