These homemade gingerbread larabar balls are perfectly sweet with a hint of gingery spice. Plus they’re super easy to whip up — only 10 ingredients and about 10 minutes!

Bowl of gingerbread Larabar balls next to Christmas dress decorations and a mug of milk.

The EBF Larabar series continues and this time with a seasonally appropriate flavor that everyone adores — gingerbread. It’s not the holidays until some sort of ginger treat is made, amirite? These quinoa gingersnap cookies are my typical go-to for getting my ginger fix, but this year I wanted something gingery that’s naturally sweetened and a bit healthier so I could feel good about snacking on them every day.

Hand holding a gingerbread Larabar ball over top of a bowl full of balls.

And these gingerbread larabar balls totally fit the bill. I’ve already made 2 batches since coming up with this recipe and I’m hooked! With notes of vanilla, cinnamon, ginger, nutmeg and cloves, these little snack balls are not only festive and delicious, but they cure a craving for something sweet without any added sugars. You have the sugar from the dates and raisins, but that’s it!

Bowl of gingerbread Larabar balls in a bowl on a wood table, next to mini Christmas trees, jingle bells, nutmeg cloves and a mug of milk.

Like all of my Larabar ball recipes, I make these in my food processor. If you don’t own a food processor (affiliate link), I highly recommend adding one to your holiday wish list this year. I have a ton of kitchen appliances and my food processor (affiliate link) is definteily one that I can’t live without. I use it ALL THE TIME for everything from thinly slicing onions to shredding Brussels sprouts and making treats like these chocolate covered healthier peanut butter balls and all my Larabar balls recipes! A blender can work in a pinch, but food processors are much better at processing dates!

Speaking of food processors, I actually just found out that mine is part of the Cuisinart recall. Apparently certain models from 1996-2015 have an S-blade that’s been chipping off into people’s food and my model (which isn’t the one I linked to above) happens to have that blade. If you own a Cuisinart processor, definitely check to see if you have one of the recalled models. If you do, you can submit a claim here. My blade doesn’t have any pieces of metal chipped off, but it’s kind of scary.

Homemade gingerbread Larabar balls in a bowl on a wood table next to nutmeg, mini Christmas trees and a mug of milk.

If you try these gingerbread Larabar balls please let me know how you like them in the comment section and don’t forget to leave a star review! You can also take a photo of your creation and tag me on Instagram @eatingbirdfood, #eatingbirdfood. Your feedback is so helpful for everyone in our EBF community!


Gingerbread Larabar Balls

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 15


These homemade gingerbread larabar balls are perfectly sweet with a hint of gingery spice. Plus they’re super easy to whip up — only 10 ingredients in about 10 minutes!


  • 3/4 cup pitted dates
  • 1/4 cup raisins
  • 1/2 cup raw almonds
  • 1/4 cup raw cashews
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 1/8 ground cloves
  • 1/8 ground nutmeg


  1. Place all ingredients into a food processor (affiliate link) and process until everything is well combined — about 1-2 minutes. The dough may form into a big ball.
  2. Scoop dough from food processor (affiliate link) (about a tablespoon at a time) and roll into balls using your hands. Place balls into a sealed storage container and store in the fridge (for 1-2 weeks) or freezer (for 1-2 months).

  • Category: Snack
  • Method: No Bake
  • Cuisine: American


  • Serving Size: 1 ball
  • Calories: 108
  • Sugar: 13 g
  • Fat: 4 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Protein: 2 g

Keywords: gingerbread, gingerbread larabar balls, larabar, vegan, Christmas, holiday, snack

Want more Larabar recipes? Check out these:

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  1. It’s like you read my mind, I made your pumpkin pie donut holes this weekend and I was thinking I’d like to try it with gingerbread spice. I may make these into donut holes with the coconut oil as well!

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