Gingerbread Mousse with Gingerbread Bliss Balls

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.


Gingerbread Mousse

  • 1 can coconut cream
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 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


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