Gingerbread No-Bake Bites

• Vegan
• Gluten free

• Produce

  • 1 15oz can Cannelini beans
  • 2 tsp Ginger, ground
  • 9 Medjool dates, large

• Condiments

  • 1/4 cup Almond butter, creamy
  • 1 tbsp Maple syrup, pure
  • 2 tbsp Molasses

• Pasta & Grains

  • 2 cups Oats, old fashioned

• Baking & Spices

  • 2 1/2 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/8 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

Found on hummusapien.com

Description

Ingredients

• 1-15oz can cannelini beans (or chickpeas), drained and rinsed
• 9 large Medjool dates, pits removed
• ¼ cup creamy almond butter
• 2 tbsp molasses
• 1 tbsp pure maple syrup
• 1 tsp vanilla extract
• ¼ tsp salt
• ¼ tsp cloves
• ⅛ tsp nutmeg
• 2 tsp ground ginger
• 2½ tsp cinnamon
• 2 cups old-fashioned oats (use certified gluten-free if necessary)

Directions

• Place beans, dates, almond butter, molasses, maple syrup, salt, cloves, nutmeg, and ginger in the bowl of a food processor. Blend until well-combined, scraping down the sides.
• Add oats and blend until mixtures form a mushy dough ball.
• Dump mixture into a bowl. Freeze for 30 minutes.
• Remove mixture from freezer. Roll into balls. Keep frozen for best texture! These can be refrigerated, but theyll be softer.