raw almond gingerbread bites
I made these little guys this weekend and I’ve been itching with anticipation to share them with you .. 

I never really had gingerbread cookies growing up–I mostly stuck to chocolate chip cookies and stuck my nose up at the more “grown up” flavors. As a result, I really have no idea what gingerbread is actually supposed to taste like. I always see a list of ingredients and just imagine what that would be like .. because of this, I feel a bit nervous making anything gingerbread-ey (except for these guys, which were amazing).

So what did I do? I went to the master queen, herself, and scoped out a traditional gingerbread cookie, according to Martha Stewart. I subbed in raw ingredients for the cookie, rolled it up into a neat little ball and then rolled them in sucanat. The sucanat was the perfect final touch and provided a delicious balance to the blackstrap molasses.

I am so pleased with these little bites. They came out so much more delicious than I expected. I think this is because I love the taste of molasses and there is a good amount of it here. If you don’t like molasses, or don’t have any, then either scale back or omit altogether.

Almond Gingerbread Holiday Bites


  • Process your almonds in a food processor until a powder forms. Dump into a large bowl.
  • Add the remaining dry ingredients and mix until well incorporated.
  • Pit and peel your soaked dates and process them in the food processor until a paste forms. You may have to scrape down the sides.
  • Combine the date paste, the coconut oil, and the molasses in a bowl until incorporated. Add to the dry ingredients and mix until a dough forms.
  • Wet your hands and roll the dough into bite-sized balls. 
  • Roll them in coconut sugar or sucanat, if desired.
  • Place in the fridge until you’re ready to serve.

**disclosure: if you purchase anything I link to you via Amazon I make a small percentage out of it at no cost to you! So cool for me, so cool for you!

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