I’d been wanting to come up with a new holiday recipe (and I absolutely love dessert!), so when my friend, Brenda, suggested that I try the Gingerbread Larabar, I was inspired to make this recipe.

The first time I tried ginger, I wasn’t a fan, but over the years, I’ve grown to love it! It’s one of my favorite ingredients because it’s versatile, flavorful and full of some serious health-promoting benefits, including digestive support.

Gingerbread recipes take things one step further with the addition of the blackstrap molasses. Of all of the sweeteners out there, blackstrap molasses is one of the few that has some serious nutritional value.

organic-molassesEven though blackstrap molasses is a form of sugar, it has a better nutrient profile than its counterparts. Check out a few of the reasons why blackstrap molasses is an upgrade when you’re looking for something sweet:

It has a very distinct flavor, but in this recipe, I only use a little bit, and it brings everything together and adds a hint of the signature molasses flavor you’ve come to expect from gingerbread.

I’ve taste-tested these treats with coworkers, friends, and family, and everyone is on board, so I know you will love them! If you want to get fancy, you can roll out the dough between two sheets of parchment paper and use little gingerbread cookie cutters to make shapes!gingerbread-person-bites-trio-bannergingerbread-bites-trio gingerbread-bites-closeup

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No-Bake Gingerbread Cookie Bites

If you like the flavors of gingerbread, try these delicious no-bake bites for a sweet treat balanced out with some fiber, healthy fats and protein.

Course Dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 18 balls
Author Rachel Druckenmiller

Ingredients

  • 1/2 cup raw cashews
  • 1/2 cup raw almonds
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • Pinch clove
  • 1/4 teaspoon fine grain sea salt
  • 3/4 cup Medjool dates pits removed
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon blackstrap molasses

Instructions

  1. Combine nuts, spices and salt in food processor until finely ground.

  2. Add dates, vanilla and molasses and process until everything starts sticking together.

  3. Form hunks of dough into 1-inch balls and roll or flatten to make cookies. Store in glass container in the fridge or freezer.