Cinnamon, cloves, and ginger are definitely spices associated with winter holidays and Christmas. These ginger bread cookie-balls can be rolled in cinnamon and cardamom instead of dipping in chocolate.
ingredients (makes about 8-10)
ginger bread balls
1 dl walnuts (or 1/2 dl sunflower seeds + 1/2 dl pumpkin seeds for a nut-free version)
1 tsp butter
1/4 ml of each: ginger, all spice, cinnamon, cloves
10 g coconut oil
10 g cacao powder
20 g hot water
Process the ingredients for the balls until it just starts coming together, it should be crumbly, not entirely smooth. Form balls.
Use a mortar to mash the date with the coconut oil, add the cacao and the water.
Dipp the balls in the chocolate, place on a plate covered with cling film. Let the chocolate solidify in the refrigerator.