A delicious gluten and dairy-free snack that’s easy to travel with. If you’re not a ginger lover you can simply omit it from the recipe.


  • 2 tablespoons finely grated fresh ginger
  • 1 cup soft medjool dates, pitted
  • ¼ cup raw pecan halves
  • ½ cup unsweetened shredded coconut


  1. Place all ingredients into a food processor or blender and blend until smooth.
  2. Form the mixture into balls and store in the fridge.
  3. If the resulting mixture is too wet, add a little almond meal. If it’s too dry, add a little water.