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Almond-Date Spice Balls

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Almond-Date Spice Balls

Almond-Date Spice Balls

Jessica Braider
These little balls pack a serious punch! Chock-full of whole grains, protein, sweetness, and spice, they are perfect for starting your day off right, perking you up during your afternoon slump, or serving as a sweet treat at the end of a meal.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert, Snack
Cuisine American
Servings 7


  • 3/4 cup rolled oats (use wheat/gluten-free, if needed)
  • 1/2 cup almond meal
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. ground cardamom
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1 1/2 cups pitted medjool dates
  • 1 tsp. vanilla extract


  • In a food processor or high powered blender, pulse the oats, almond meal, and spices until they are the consistency of flour.
  • Add the dates, vanilla, and 1 Tbsp. water and pulse until the mixture starts to clump together. Add another 1 Tbsp. water if it is not starting to clump.
  • Scoop out 1 Tbsp. measures and roll between your hands to form balls. Serve immediately or store in an airtight container in the refrigerator for up to 10 days or freeze for up to 3 months.


Do Ahead or Delegate: Combine the spices or fully prepare and refrigerate or freeze the balls.
Scramble Flavor Booster: Boost the cinnamon, cardamom, and/or ginger.
Tip: If you dampen your hands before you start to roll the balls, the mixture won’t stick to your hands as much. Repeat as necessary.
Nutritional Information Per Serving (% based upon daily values): Calories 227, Total Fat: 5g, 7%; Saturated Fat: 0g, 2%; Cholesterol: 0mg, 0%; Sodium: 2mg, 0%; Total Carbohydrate: 47g, 16%; Dietary Fiber: 6g, 23%; Sugar: 33g; Protein: 4g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Breakfast/Brunch, Dairy-Free, Dessert, Fall, Freezer-Friendly, Gluten-Free, Holidays/Special Events, Kid-Friendly, Kosher, Make-Ahead, No-Cook, Snack/Appetizer, Spring, Summer, Vegan, Vegetarian, Winter
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