Raw Ginger Gems

Recipes | February 26, 2016 | By

Raw Ginger Gems
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  1. 1/3 cup oats
  2. 1/3 cup almonds
  3. 1/2 teaspoon vanilla extract
  4. 1 tablespoon finely grated ginger
  5. 1 teaspoon ground nutmeg
  6. 2 tablespoon maple syrup
Pink frosting
  1. 2 tablespoons / 1 piece cacao butter
  2. 2 tablespoon beetroot juice (store-bought or juiced at home)
  3. 1 tablespoon maple syrup
  1. Line a tray or cutting board with wax paper and spray the wax paper with Cook & Spray
  2. Grind the oats and almonds in a high speed blender or food processor until it forms a coarse powder
  3. Add the vanilla extract, grated ginger, maple syrup and ground nutmeg and mix until it forms a dough
  4. 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)
  5. Use a spatula to scoop up your cookies and transfer your cookies to wax paper
  6. Pop into the freezer
  7. Make the pink chocolate dip: melt the cacao butter, add the beetroot juice and maple syrup, and mix until evenly combined.
  8. Take your cookies out of the freezer and dip it halfway into the mixture
  9. Put the dipped cookies back in the freezer for 5 minutes to set, and then dip the cookies again.
  10. Repeat until all the mixture is done.
  11. Keep in freezer until served..
  12. Enjoy with love!
  1. TIP: If you don’t have cacao butter, you can use coconut oil as well. It just doesn’t set as great.
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