Gingerbread has always been one of my favorite Christmas treats. I never understood why you can only buy gingerbread leading up to Christmas and not during the year. Would people not want to have it in spring or summer? I would totally buy it!
My absolute favorites are the original gingerbread hearts. No, not the ones you buy during Oktoberfest with your name on them 🙂 They are soft chewy little gingerbread hearts covered with dark chocolate filled with raspberry jam. Since you cannot buy them during the year I find it quite hard not to buy and eat too many of them during Christmas time. I guess it’s the restriction effect! Most people in Germany don’t actually make gingerbread from scratch – it’s something that most people buy nowadays (unless you are a grandma with lots of time on your hand or you are a dedicated foodie!)
Given my change in diet in recent years, I felt the usual gingerbread wouldn’t do this year. But a Christmas without gingerbread is also not an option. Not in a million years. And to be fair sometimes I still buy gingerbread in the supermarket if I cannot resist. So making my own gingerbread seemed like a perfect solution this year. I think, I could have made a fully raw version but I felt the biscuit was needed to stabilize the biscuit and the jam filling. So I won’t call them gingerbread hearts because that’s not what they are, I call them bombs instead, because they are big and the taste is the bomb! So say hi to these gingerbread bombs, all vegan and natural!
Gingerbread Biscuits (makes 10)
- 3/4 cup hazelnuts
- 1 cup cashews
- 2 cups dates (pre-soaked in water)
- 1 tbsp vanilla essence
- 1/4 tsp salt
- 1/2 tsp gingerbread spice
- 1/2 tsp cacao powder
- 1 tbsp coconut butter
- 2 tbsp almond milk (or any other plant based milk)
In your blender mix the pre-soaked dates with the cocoa butter until smooth. Then add the remaining ingredients until well combined. Remove from the blender and chill in the fridge for an hour. Now make 10 balls push a mould into them with your finger and fill in half a teaspoon of jam. Then grab a biskuit and pop on top and seal the sides by pushing the dough towards the biskuit. Melt your raw chocolate at 40 degees Celsius. Dip the bombs into the chocolate and decorate.
- I have used low a sugar jam but you could also make your own jam by mixing chia seeds with raspberry puree, maple syrup and vanilla.
- 100g Ombar raw chocolate (melted at 40 degrees Celsius)
If you are recreating my dishes I would love to hear about it! Leave a comment or tag me on Instagram or Facebook @whensweetbecomeshealthy so I don’t miss it ♥