This recipe came from my love of Arnotts Ginger Nut Biscuits - who's with me?! I wanted to create a whole food version of those. I probably could have ground the nuts finer, but give these yummo guys a try. And then next time, you need to try these as a base to a mini cheesecake. I will share a plant based version of that recipe soon, too. Enjoy your holiday baking!
Vegan, dairy-free, refined sugar-free
55g Coconut (half cup)
150g Cashews (slightly heaped cup)
150g Almonds (1 cup)
pinch of salt
1/2 tsp baking powder
3 Tbsp ground Ginger
200g (1 cup = 12 pieces) Medjool Dates
50g Coconut Sugar
50g Coconut Oil
Preheat oven to 180C.
Place the dry ingredients (first six ingredients) into a powerful processor and blend until a crumb.
In the processor, add the dates, coconut sugar and coconut oil. Blend very well.
Form the dough into 12 cookies and bake for about 16 minutes. Let cool and enjoy!