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!