bites - Chewy Gingersnap Cookie Dough Balls

By tinathorn

Ingredients

• 1-1/2 cups raw cashews
• 1 tablespoon virgin coconut oil
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon sea salt
• 1/3 cup (packed) pitted Medjool dates
• 2 tablespoons maple syrup, preferably Grade B

Preparation

Step 1

Place the cashews in a clean, dry skillet set over medium heat. Toast, stirring often, for 5-8 minutes until golden brown and fragrant. Transfer the hot cashews to a food processor fitted with the steel blade. Add the coconut oil, cinnamon, ginger, allspice, and sea salt. Process until finely ground, about 30 seconds.

Add the dates and maple syrup. Process until the ingredients are incorporated and the mixture holds together when pinched with your fingers, 20-30 seconds.

Roll the dough into balls about 1 to 1-1/2 inches in diameter. Store in an airtight container in the refrigerator for up to 5 days.