Raw Gingerbread Bites with Two-Ingredient Frosting

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 tsp Ginger

• Condiments

  • 1/4 cup Almond butter
  • 1/4 cup Molasses

• Baking & Spices

  • 1 1/2 tsp Cinnamon
  • 3 tbsp Coconut sugar
  • 1 1/4 cups Gluten free flour
  • 3/4 tsp Nutmeg
  • 1/3 cup Powdered sugar, vegan
  • 1/4 cup Protein powder (plain or vanilla flavor, vegan

• Dairy

  • 1/2 cup Milk

• Liquids

  • 1 1/2 tsp Water

Found on theglowingfridge.com

Description

Ingredients

• 1 1/4 cups gluten free flour (can sub for oat flour)
• 1/4 cup vegan protein powder (plain or vanilla flavor; or can sub for more flour)
• 3 tablespoons coconut sugar
• 1 1/2 teaspoons ginger
• 1 1/2 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1/4 cup molasses (or brown rice syrup)
• 1/4 cup almond butter (or any nut butter)
• 1/2 cup milk
• 1/3 cup + 1 tablespoon vegan powdered sugar
• 1 1/2 teaspoons water (or dairy-free milk)

Directions

• In a large bowl, whisk together flour, protein powder, sugar, ginger, cinnamon and nutmeg. Set aside. In a separate small bowl, combine molasses and almond butter; mix until combined. Then pour in almond milk and microwave for 30 seconds (or do this on the stovetop in a small pan) until warmed, to easily stir together. Pour wet ingredients over dry and mix. Mixture will seem dry but keep mixing; it will come together in a big mound. Scoop out 2 tablespoons and form a ball with your hands. Flatten it out a couple times before rolling into a ball to get it nice and sticky. Finish rolling into balls until mixture is gone. Next, make the icing. Mix powdered sugar and water together in a small bowl. Carefully transfer/pour icing into a ziplock plastic baggie and cut off a tiny corner. Drizzle over gingerbread balls and refrigerate 5-10 minutes to harden. Enjoy!