INGREDIENTS
-
3/4 scoop VegEssential, Vanilla
-
1/4 cup Raw Almonds
-
1/4 cup Raw Cashews
-
1/4 tsp Nutmeg
-
1/4 tsp Cinnamon
-
A pinch of Fine Himalayan Pink Salt
-
3/4 cup & 1 tbsp Thick Rolled Oats
-
1 tbsp Freshly Grated Ginger
-
3 Large Medjool Dates (Pitted and soaked in water for 15 mins)
-
1 tbsp Unsulphured Blackstrap Molasses
-
2 tbsp Maple Syrup
INSTRUCTIONS
-
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)
-
Next, toss in ginger, dates, molasses, and maple syrup. Blend into a thick dough.
-
Add in the remaining oats and blend further.
-
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.
-
Freeze for at least one hour before serving. Enjoy!
