Food Friday!

Soft and chewy Gingerbread Cookie Dough Bites is the recipe for
Food Friday this week. Topped with a smooth coconut milk icing to
compliment the "spicy" flavour of the dough. Flatten them like cookies
or just form into balls, either way this recipe is a quick and healthy treat!

Ingredients for Cookie Dough:

- 2 cups unsalted cashews

- 1/2 cup ground flax

- 1/4 cup hemp hearts

- 1/4 cup ground almonds

- 3 scoops natural protein powder

- 1/2 tbsp ginger

- 1/2 tsp ground cloves

- 1/2 tsp nutmeg

- 1 cup dates (pre-soaked/ overnight and drained)

- 1/4 cup molasses

- 1 tbsp vanilla

- 1 tbsp of water (if needed)

Ingredients for Icing:

- 1 400ml can of coconut milk (chilled overnight in the fridge)
- 1 tsp Stevia
- 1 tsp vanilla

Directions for Cookie Dough:

- in a food processor, pulse the cashews, flax, hemp hearts, almonds, protein powder, ginger, cloves and nutmeg. Pulse until the whole nuts are crumbled.

- add the wet ingredients (dates, molasses, vanilla). Blend until smooth and evenly combined

- chill the dough until firm
- using your hands, roll portions of dough into 1" balls and flatten them with into cookie shapes. Place on a plate covered with wax paper
- chill in the refrigerator while preparing the icing

- makes 18-20 bites

Directions for Icing:

- in a glass bowl (preferable chilled), remove the thick cream from the chilled can of coconut milk. It's on the top of the can separated from the liquid on the bottom.
- add the Stevia and vanilla, whisk together
- top each cookie with the icing and allow to set in the refrigerator
- enjoy this chewy cookie dough when chilled and keep stored on wax paper in the fridge