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.
Even 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:
- Good source of bone-building minerals, including calcium, magnesium, and manganese, and the energy and blood-boosting mineral, iron.
- Packed with heart-healthy potassium.
- It has greater antioxidant activity and a lower glycemic index (blood sugar-spiking potential) than cane sugar, maple syrup, honey, brown sugar and agave.
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!
No-Bake Gingerbread Cookie Bites
1/2 cup raw cashews
1/2 cup almonds
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp fine grain sea salt
3/4 cup Medjool dates, pitted
1/2 tsp vanilla
1 tablespoon blackstrap molasses
- Combine nuts, spices and salt in food processor until finely ground.
- Add dates, vanilla and molasses and process until everything starts sticking together.
- Form hunks of dough into 1-inch balls and roll or flatten to make cookies. Store in glass container in the fridge or freezer.