Raw ginger cookie balls

Given the hot weather and general disinterest in the oven, my “raw” kick continues.

These cookie balls are based on my ginger cookies. I made several adjustments, including substituting dates for the brown sugar, to make them more nutrient-dense. 

The benefits of coconut oil are considerable, so you’ll see more of my recipes containing that from now on. These treats are also vegan, so perfectly animal-friendly.

Raw ginger cookie balls

Ingredients:

• ½ cup almonds
• 1 cup dates
• ¼ cup coconut oil
• ¼ cup blackstrap molasses
• 2 cups oats
• dash salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• a few tablespoons of brown sugar (optional)

Directions:

1. Grind almonds and dates in a food processor.
2. Once the particles are reasonably small, add in other ingredients. Continue grinding until mixture forms a large ball.
3. Invert mixture into a medium-large bowl and hand-roll dough into balls.

Makes about thirty 1” balls.

We store them at room temperature. Given the consumption rate in our household (I did run today, right?!), this isn’t a problem.