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RAW GINGER SNAPS

raw ginger snaps rolled in cinnamon and sesame seeds

A delicious no bake cookie treat with a combination of oats, almonds, ginger, cinnamon, molasses and dates. Full of flavor and healthy as can be!

Ingredients

Instructions

Combine oats and almonds in food processor, blend until you get a fairly fine consistency, doesn’t have to be perfect. Add dates and rest of ingredients, blend until combined and dough like consistency, about 1 minute. If for any reason you added more oats or nuts/seeds and you feel it is too dry, try adding 1 tablespoon of water at a time to get desired consistency. Let set in the refrigerator for about 20 minutes or so to help stiffen the dough.

Roll your dough into 1 inch balls. If you like you can roll them in cinnamon or white sesame seeds for a more finished look. Shredded coconut would be another great option.

Keep refrigerated and enjoy within two weeks or so. Makes 12 balls.

NOTES:

For those with nut allergies, you may substitute the almonds for sunflower seeds or hemp hearts.

I use oats in the recipe to cut the fat content. Feel free to use all almonds or more almonds and less oats.

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