I know it's summer and strawberry shortcake may be more popular for some, but personally I always prefer gingerbread. For me, it's a favorite any time of year.
These are relatively healthy and outrageously delicious. Oh, also easy to make and since they are no-bake, I think they are perfect for summer.
Gingerbread Cookie Dough Balls
1 cup raw cashews
2 cups (about 1 lb) pitted honey dates
1/2 cup oat flour (use gluten-free to make these gluten-free)
2 tsp blackstrap molasses
1/2 tsp vanilla extract
2 tbls crystalized ginger (this is optional, note that most is made with sugar but it really does enhance the flavour)
2 tsp ground ginger
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp sea salt
Optional: 1/2 dropper vanilla stevia liquid, or to taste (or other sweetener)
Place cashews in food processor and blend until very finely ground. Add all remaining ingredients and pulse until dough comes together. Roll into balls and place on wax or parchment paper lined baking sheet. Refrigerate until firm. Store in an airtight container in the fridge or a cool, dry place. Makes about 30 balls...depending on how big you like your balls ;)
Somewhere out there there are a bunch of gingerbread men with very high-pitched voices...
I have submitted this recipe to this week's Wellness Weekend on Diet, Dessert & Dogs.