Raw Gingerbread Cookies

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Raw Gingerbread Cookies

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Ingredients

1 tpsp Fresh ginger grated using a microplane
160 gr Walnuts presoaked for 4 hours
120 gr Almonds presoaked for 12 hours
200 gr Dates
80 gr Oats
2 tbsp Oat Bran
2 tbsp Honey
1 tsp Lemon zest
1/2 tsp Ground Cloves
1 tsp Ground Cinnamon
3 tbsp Lemon juice
2 tbsp Water

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Features:
  • Dairy free
  • Vegan
Cuisine:

The perfect, signature gingerbread flavour without the unwanted fat and refined sugar in the indulgent raw vegan dessert!

  • Easy

Ingredients

Directions

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Combine all  the ingredients in a food processor and blend until the mixture gets dark and forms into a ball.  Add in additional water 1 tablespoon at a time, if the mixture isn’t coming together well.Continue to blend till  you can’t see big pieces of nuts  remaining.

Roll out between two pieces of non-stick baking paper to about 1 centimeter thick.

Then cut out the cookies of the raw dough using  cookie cutter of your choice.  Place your gingerbread cookies on the baking sheet lined with parchment, cover with a nylon foil and chill in the fridge for at least 1 hour.

These cookies can be stored in an airtight container in the fridge up to 2 weeks. However, due to their deliciousness that is quite unrealistic.

Enjoy life an healthy food!

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