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Raw Ginger Gems

Recipes | February 26, 2016 | By

Raw Ginger Gems



  • 1/3 cup oats
  • 1/3 cup almonds
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon finely grated ginger
  • 1 teaspoon ground nutmeg
  • 2 tablespoon maple syrup

Pink frosting

  • 2 tablespoons / 1 piece cacao butter
  • 2 tablespoon beetroot juice (store-bought or juiced at home)
  • 1 tablespoon maple syrup


  • Line a tray or cutting board with wax paper and spray the wax paper with Cook & Spray
  • Grind the oats and almonds in a high speed blender or food processor until it forms a coarse powder
  • Add the vanilla extract, grated ginger, maple syrup and ground nutmeg and mix until it forms a dough
  • Roll the dough out on a surface and use a cookie cutter to press out shapes (it helps to wet the surface with a bit of water so the dough doesn’t stick to it)
  • Use a spatula to scoop up your cookies and transfer your cookies to wax paper
  • Pop into the freezer
  • Make the pink chocolate dip: melt the cacao butter, add the beetroot juice and maple syrup, and mix until evenly combined.
  • Take your cookies out of the freezer and dip it halfway into the mixture
  • Put the dipped cookies back in the freezer for 5 minutes to set, and then dip the cookies again.
  • Repeat until all the mixture is done.
  • Keep in freezer until served..
  • Enjoy with love!


TIP: If you don’t have cacao butter, you can use coconut oil as well. It just doesn’t set as great.