What’s better than a treat? We can’t think of many things… That’s why we love this week’s herb and its recipe. Sweet and satisfying, easy to make and share, too! Aromatic, pungent and spicy Ginger was the inspiration for these small indulgences. Ginger is as an herb used in cuisines around the world. Though we may think about using it fresh, dried or crystallized it can also be used as a juice or oil.

It lends its name to its genus and family, which also includes turmeric, one of our favorite spices. Ginger can improve the absorption and assimilation of essential nutrients in the body. It can also help reduce the pesky sinuses that tend to flare up from time to time. And ginger can help with nausea as well so keep some fresh ginger in your freezer and pull out a chunk when you need it.

These treats are no-cook, so it’s a great way to get even the smallest kiddo in the kitchen. It’s also a great way to teach the family about portions and how foods like this are to be eaten occasionally during the week, not after every meal. Make sure to hand out aprons for everyone – It’s a very hands-on!

2 Oz Dark (At least 60% Cocoa Solids) Dark Chocolate

2 Cups Dried Cranberries

¼ Crystallized Ginger

1 Cup Dates, pitted

1 Cup Toasted Walnuts

¼ Cup Pomegranate Molasses***

1 Cup Toasted Sesame Seeds

Step One Place the chocolate in the bowl of the food processor, fitted with the knife blade. Using the pulse feature, chop the chocolate finely. Pour into a bowl and set aside.

Step Two Place the cranberries, ginger, dates, walnuts and pomegranate molasses in the processor. Turning on, chop the mixture well, scraping down the side as necessary. When chopped, add in the chocolate and pulse a few times to get it incorporated.

Step Three Using your hands, roll the mixture into balls, pressing down to make sure they are firm. Roll in the sesame seeds and serve. One ball is just the right portion size and a yummy treat!

***No pomegranate molasses? Use honey instead!

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