Sugar-Free Gingersnap Balls




  • 1 cup raw shelled pumpkin seeds
  • ⅓ cup finely ground flax seed
  • 2 cups packed unsweetened raisins
  • 12 dried apricots
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla bean powder
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • Lakanto drinking chocolate


  1. Add pumpkin seeds to the bowl of your food processor or blender. Pulse on high for 1 minute.
  2. Add remaining ingredients.
  3. Set food processor on high for 2-3 minutes, until all dried fruits have broken down and the mixture is sticky.
  4. Meanwhile, set aside parchment paper lined baking sheet.
  5. Pinch about 1 ½ tablespoon at a time and roll between palms.
  6. Roll the balls lightly in Lakanto Drinking Chocolate. 
  7. Set completed rolled ball on baking sheet and repeat with remaining mixture.
  8. Place baking sheet in the freezer for 30 minutes to harden. Store in the freezer in an air-tight container for up to 3-months or in the fridge for 2 weeks.