Gingerbread of Nuts and Dates

by Greenwolff Alex
Vegan
Dairy-free
90 min
Gingerbread of Nuts and Dates

ingredients

  • 1 1/2 dl almonds
  • 1 dl cashews
  • 1 1/2 dl oats
  • 1/2 dl shredded coconut
  • 3 x medjool dates
  • 1 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 tsp cardamom
  • 2 tsp coconut sugar
  • 1 tsp blackstrap molasses
  • 1/4 tsp apple cider vinegar
  • 4 tsp condensed coconut milk

method

  1. Add the nuts to the food processor and mix until finely chopped. Add the oats and coconut and chop them finely as well.
  2. Add the dates and spices and process some more. Add coconut sugar, molasses and vinegar and mix until combined.
  3. Finally, add the condensed coconut milk, 1 tsp at a time until you reach the right consistency (quite firm and perfect for rolling into balls once cooled down). Put the dough in a sealed box in the fridge and leave for at least 30 minutes.
  4. Turn the oven on at 180 degrees celsius and line a baking tray with parchment paper. Roll the dough into balls about 2cm in diameter. Flatten them slightly and put in the oven for 15 minutes. Let them cool on a cooling rack for about 10 minutes (or just eat them while they’re warm) and enjoy! You can also make some extras and put them in a nice jar with a red ribbon as a cute little Christmas gift.
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