Gingerbread Superfood Bites | Raw, Vegan, GF

It’s been a little while since I made any raw treats but the second I tried these, I remembered why I love them so much. These raw gingerbread bites are seriously gooey and the mix of spices and yacon syrup recreate the taste of gingerbread perfectly. They are also a perfect way to sneak in some extra goodness with the chia seeds.

I made these as treat to take into work (no occasion other than it being a miserable late autumn Monday!) so decided to make the raw gingerbread a little bit more special with some autumn-themed cupcake toppers.

These leaves have been drying out ready to go into the two Nkuku glass picture frames I have in my bedroom – they’re the perfect spot for bringing the seasons into my home (but keep anything neatly out of the way of my very curious cat!) – so it seemed wrong not to use them as props first.

This recipe is made with no added sugar and uses yacon syrup to give it the characteristic treacle-like flavor. If you don’t have any yacon and don’t mind adding some sugar, you could use molasses instead.

Gingerbread Superfood Bites | Raw, Vegan, GF   Save Print Prep time 15 mins Total time 15 mins   Little balls of gooey gingerbread goodness that you'd never guess were full of healthy ingredients. Author: The Tofu Diaries Recipe type: Dessert Cuisine: Vegan Serves: 12 Ingredients

• 250g dates, soaked in boiling water for ten minutes, drained and chopped
• 2tbsp milled chia seeds
• 2tbsp yacon syrup (can be subbed with molasses)
• 1tsp ground ginger
• ½tsp ground cinnamon

Method

1. Add all of the ingredients together into a food processor.
2. Blend until it has turned to a smooth paste. Depending on how powerful your blender is the sticky paste can form into balls, so you may need to stop it frequently and spread the mix back out to where the blades can reach it.
3. Remove the blade from the food processor and place the bowl into the freezer for a few minutes (if it won't fit, scoop the mix into a different pot first. This will make it slightly easier to handle.
4. Remove from the freezer and separate into balls. Gently roll each one to form a neat ball, but be careful as it becomes very sticky if handled too much! Place each ball in a small cake case or onto greaseproof paper.
5. Store in the fridge and eat as you please. They will last for around five days in the fridge.

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What treats have you been eating this autumn?