Place all ingredients in a food processor and pulse till mixture comes together. It should hold together when you press some of the mix between your hands (I also suggest tasting the mixture and adding a touch of sweetener if they are not sweet enough for you such as maple syrup or rice syrup).
Roll the mixture between your hands into balls, around the size of a twenty-cent piece, continuing until all of the mixture has been used up.
Store the ginger caramel protein balls in an airtight container in the fridge for 5 days, then freeze.
Option: Roll balls in hemp seeds and cinnamon.