I love holiday spiced anything! Don’t you? Ginger, cloves, nutmeg, cinnamon, all the warming spices just really do it for me. In fact, you can find me eating pumpkin pie spiced chia pudding in the middle of summer. That’s how much I love it. And gingerbread anything is my absolute favorite, warm gingerbread cake or ginger snaps or gingerbread cookies…they’re all good! But not good for you. So while I indulge in just a few over the holiday season, I try not to eat them every day.
These little sweet treats are my attempt to stem the tide of cookie eating without feeling deprived.Let’s be clear, they’re not gingerbread cookies or donuts in the traditional way. They’re not floury and buttery. But to me this is a good thing! They’re delicate little treats with a ton of flavor and don’t leave me feeling weighed down.
I think the raisins add a nice depth of flavor and a little difference from the usual one-note date recipes. And, they remind me of my mother-in-laws gingerbread men with raisin eye. Also, the slight crunch of coconut sugar on the outside plays nicely against the smooth, caramel like quality of the “dough.” The nut meal is really just for texture. These are more sweet than nutty. Feel free to use any nut you like, though of course pecans are amazing with raisins and dates.
These little guys make a great gift (I’m off to deliver mine right now), but make sure to make extra or they may not make it to their intended destination.
- 2cups medjool datespitted
- 1 cup dark organic raisinssuch as flame or thompson
- 2tbsp Blackstrap Molasses
- 2tbsp freshly grated ginger
- 1cup pecan or almond mealstore bought or ground in food processor or blender
- 1/2 cup coconut palm sugar
- 1tsp powdered ginger
- 1 tsp powdered cinnamon
- Add dates, raisins, molasses and ginger to the bowl of your food processor. Process well until smooth like caramel, pausing to scrape down the sides. This will take a few minutes.
- Add the pecan or almond meal to the food processor and process well to incorporate.
- Mix coconut sugar, powdered ginger and cinnamon in a small bowl.
- Using tablespoon sized scoops, roll dough into balls between your palms, then roll in the coconut sugar mixture to coat. Repeat until all the dough is used up.
- Store in the refrigerator for up to a week.
- I think they taste best right out of the refrigerator, but they are also fine at room temperature.