Raw Ginger Gems
finely grated ginger
/ 1 piece cacao butter
(store-bought or juiced at home)
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.