Who said gingerbread has to be made into cookies? This recipe combines all the flavours of traditional gingerbread with good-for-you ingredients to create a healthy new twist on this Christmas-flavour favourite.

Mixing coconut cream with all the right spices, this gingerbread mousse is full of good fats and gut-loving ingredients. And the bliss balls on top? They’re sweet, aromatic and best of all they’re good for you! Made with sweet medjool dates, almond meal and oats with a sprinkling of gingerbread-inspired spices in the mix, topping the mousse with these makes for one delicious Christmas dessert.

Ingredients

Gingerbread Mousse

1 can coconut cream
3 tbsp pure maple syrup
1 tsp vanilla extract
2 tsp ground cinnamon
2 tsp ground ginger or ginger powder
¼ tsp ground nutmeg
¼ tsp allspice
3 tbsp grass-fed gelatin powder

Mini Gingerbread Bliss Balls

10 Medjool dates, pitted
1 tbsp freshly grated ginger
1/4 cup desiccated coconut
2 tbsp flax meal
3 tbsp pure maple syrup
½ tsp ground cinnamon
Pinch of cardamom
Pinch of nutmeg
½ cup almond meal
½ cup oats

Method

In a saucepan over medium heat, whisk together mousse ingredients until well combined.
Pour into serving glasses or ramekins and place in the fridge to set for approximately 1 hour.
For the gingerbread bliss balls, blitz everything in a food processor until the sticky mixture forms.
Roll into mini bliss balls or roll mixture between baking paper and cut into shapes, using a cookie cutter.
Place in the fridge or freezer to set.
When serving the Gingerbread Mousse, top with Mini Gingerbread Bliss Balls.