Gingerbread Snowballs with Sesame Coconut Topping
Ingredients
- 1/4 cup soaked blended dates (or 4-5 dates soaked, pitted then puréed)
- 2 tbsp raw pumpkin seeds
- 1/3 cup coconut butter
- 2 tsp ground ginger
- 1 tsp cardamom
- 1 tsp nutmeg
- 1 tbsp flax meal
- 1 tbsp cacao powder
- 1 tsp maca powder
- 1 tbsp shredded coconut (topping)
- 1 tbsp sesame seeds (topping)
Preparation
Blend all ingredients except toppings in food processor until a thick dough ball forms.
Roll into individual balls.
Combine sesame seeds and shredded coconut in a shallow bowl.
Roll each ball in mixture of sesame seeds and coconut shreds.
Refrigerate for 20 minutes at least to set and harden.
Keep refrigerated and store for up to one week.
