INGREDIENTS
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3/4 scoop VegEssential, Vanilla
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1/4 cup Raw Almonds
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1/4 cup Raw Cashews
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1/4 tsp Nutmeg
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1/4 tsp Cinnamon
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A pinch of Fine Himalayan Pink Salt
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3/4 cup & 1 tbsp Thick Rolled Oats
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1 tbsp Freshly Grated Ginger
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3 Large Medjool Dates (Pitted and soaked in water for 15 mins)
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1 tbsp Unsulphured Blackstrap Molasses
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2 tbsp Maple Syrup
INSTRUCTIONS
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Using a food processor, blend VegEssential, almonds, cashews, nutmeg, cinnamon, salt, and ½ cup of oats into a fine powder. (Reserve the remaining oats for later)
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Next, toss in ginger, dates, molasses, and maple syrup. Blend into a thick dough.
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Add in the remaining oats and blend further.
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Refrigerate the dough for 30 minutes. Then, using your hands, shape the dough into small balls roughly 1 inch in diameter. Using the bottom of a clean cup, flatten each ball into a cookie shape.
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Freeze for at least one hour before serving. Enjoy!