Photo by Julz Glover
Here is a new recipe for you - the sweetest little raw ginger kisses. They're indulgently divine, and made entirely with nourishing ingredients.
Happiest of weekends to you, I hope you spend plenty of time doing the things you love. x
For the cream filling:
3 tbsp melted coconut oil
3 tbsp coconut cream
2 tbsp coconut butter or other nut butter
2 tbsp pure maple syrup
1 tsp pure vanilla bean paste
For the cookies:
2 cups ground almonds
4 tbsp pure maple syrup
1/3 cup melted coconut oil
3 tsp ground ginger
a pinch of sea salt
2 tbsp water
Start by making the cream filling. Combine all ingredients in a blender, and blend until smooth. Pour in to a bowl, and place in the fridge to firm up/thicken while you make the cookies.
Place all cookie ingredients in to a large bowl, and mix until the mixture comes together and starts coming away from the side of the bowl.
Form the mixture into small balls, then flatten in to a cookie shape using your fingers or a fork. Place in the freezer to set for at least 15 minutes.
Remove the filling from the fridge, and stir well, It should be creamy and luscious.
Place a dollop of cream filling on to every second cookie, then place a plain cookie on top.
Store, refrigerated, in an airtight container for up to a week. They also freeze well.