Gingerbread Donut Holes | A Life Delectable

Ingredients

• Course Dessert , Quick , Snack
• Cooking Method Food processor , No Bake , Raw
• Dietary Ingredients Dairy-Free , Gluten-Free , Grain-Free , Vegan , Vegetarian
• 2 cups medjool dates pitted
• 1 cup dark organic raisins such as flame or thompson
• 2 tbsp Blackstrap Molasses
• 2 tbsp freshly grated ginger
• 1 cup pecan or almond meal store bought or ground in food processor or blender
• 1/2 cup coconut palm sugar
• 1 tsp powdered ginger
• 1 tsp powdered cinnamon
• Add dates, raisins, molasses and ginger to the bowl of your food processor. Process well until smooth like caramel, pausing to scrape down the sides. This will take a few minutes.
• Add the pecan or almond meal to the food processor and process well to incorporate.
• Mix coconut sugar, powdered ginger and cinnamon in a small bowl.
• Using tablespoon sized scoops, roll dough into balls between your palms, then roll in the coconut sugar mixture to coat. Repeat until all the dough is used up.
• Store in the refrigerator for up to a week.
• I think they taste best right out of the refrigerator, but they are also fine at room temperature.
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