This Raw Ginger Biscuit recipe comes from the gorgeous Katy at The Nourishing Concept. She's a passionate health coach who hopes to support and educate people in finding their healthy, balanced way of life. They look absolutely delicious - a treat the whole family will enjoy!
Ok so these are not technically raw, but they are no bake biscuits made with ingredients you’ll most likely have in the pantry. Best of all they make a delicious ginger biscuit everyone will love.
Now these can be made without the chocolate drizzling, which might be best if they are going into a lunch box. The recipe can also be used to make ginger bread men at Christmas, simply use a gingerbread man cutter and decorate as you wish.
Or if you’re looking for a dessert, make these biscuits and use them in an ice-cream sandwich. Make the ice-cream by slicing up bananas, freezing and then whipping up the frozen banana in a food processor.
Ingredients (makes 20)
- 2 Cups of desiccated coconut*
- 1 Cup of rolled oats
- 20 Pitted medjool dates
- 1 Tsp cinnamon powder
- 1 Tsp ground ginger powder
- ¼ Tsp of ground nutmeg
- Splash of water
- 4 Tbsp of coconut oil
- 3 Tbsp of cacao
*make sure the coconut has no added sugar and if you can, get organic sulphate free desiccated coconut.
- Put all the ingredients for the ginger biscuits in to a food processor and process until the mixture starts to bind together.
- Once all the ingredients are combined, empty the mixture on to some baking paper ready to roll. Using a rolling pin, roll the mixture out until it ‘s about 0.5cm thick.
- Using a cookie cutter, cut out the ginger biscuits and lay them on a lined backing tray. Roll up the left over biscuit off cuts and roll out again, then cut out the last of the biscuits.
- Place all the biscuits in the fridge while you start to make the chocolate drizzle. Simply put all the ingredients for the chocolate drizzle in a small saucepan and melt. Once the cacao is mixed in with the coconut oil, remove the biscuits from the fridge and drizzle the chocolate over the biscuits using a teaspoon.
- Return to the fridge for at least an hour. Then store in the fridge in an airtight container for up to a week.