Description

These raw gingerbread cookie bites are the perfect way to satisfy your gingerbread craving without the guilt. They are packed full of healthy fats and purely sweetened with dates and molasses.

Ingredients

Units Scale

1 cup raw, unsalted cashews*
1 cup raw, unsalted pecans
1 tablespoon chia seeds
Pinch of sea salt
3/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon ground cloves
2 tablespoons extra virgin coconut oil, melted
3 tablespoons unsulfured molasses
6 to 8 pitted Medjool dates**

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Instructions

Add the cashews, pecans, chia seeds, sea salt, ginger, cinnamon, nutmeg, and cloves to the bowl of a food processor. Process for 3 to 5 minutes, or until the nuts begin to break down into small bits.
Add the coconut oil, molasses, and 3 to 4 dates. ***
Pulse the mixture until it is well combined. Add a date or two at a time until the texture of the dough sticks together and becomes tacky. The amount of dates you use depends on the size of the dates and how sticky they are. I used 6 large dates. The nuts should also be pretty finely ground and not chunky.
Roll the dough into tablespoon-sized balls and place them on a plate or tray that has been lined with parchment paper. Place the balls in the refrigerator or freezer for at least 20 minutes, or until set. They will still be slightly sticky to the touch, but not as tacky.
Serve immediately or store in an airtight container lined with parchment paper to prevent sticking.
Keep in the refrigerator for up to 2 weeks or the freezer for up to 3 months. The balls become really sticky and tacky when left at room temperature.

Notes

*You could opt to use other nuts such as walnuts or almonds yielding slightly different results.
**If dates look dry soak them for 10 minutes in hot water to make them sticky.
***Make sure to add the molasses using the same measuring spoon you use for the coconut oil. This will make the molasses slide right off the spoon.

Adapted from my Almond Joy Raw Energy Balls