Christmas is almost here.
And if you're anything like me: you still haven't finished your shopping, you have no idea what you're taking to family Christmas lunch and you really just can't wait for the whole festive season to be over. Christmas this year is also set to be a scorcher (yay Australian summer!), so if you're still stuck in the "what the heck am I going to make that's reasonably impressive looking with minimal effort" panic, like yours truly, I have a dessert recipe for you! Raw gingerbread nicecream sandwiches. Win!
These are a twist on my raw nicecream sandwiches, now given a Christmas makeover. The base recipe also works beautifully as a Christmas-themes bliss ball so if the nicecream sandwiches are not a possibility then try whipping up a batch of gingerbread bliss balls to take to your gathering. They're lightly spiced, delicious and super easy.
The nicecream has a light caramel flavour from the reserved dates but if you're not into that then leave it as is, or add something like cinnamon or chocolate for a different combination. PLUS it's healthy enough to be considered breakfast. It's the real Christmas miracle.
If it's winter where you are you can make these anyway, although I dare say they may be more of a hit during the summer months. My family loved them, and they can be cut into pretty shapes for serving or simply sliced and dished up alongside some fresh berries and maybe a drizzle of chocolate sauce.
This year has been a whirlwind (details revealed early Jan) and I am looking forward to kicking back and relaxing for a few days. From our kitchen to yours, thank you to everyone for their support this year and I wish you and your families a safe, happy and joyous holiday season.
Raw Gingerbread Nicecream Sandwiches
1&1/2 cup dates
1&1/2 - 2 cups Natural Raw C coconut water (my favourite brand)
1/4 cup coconut four
1/3 cup oats
1 tbsp cinnamon
1 tsp mixed spice
1 &1/2 tsp ground ginger
2 tbsp coconut oil
2 bananas, frozen overnight
1 tsp vanilla extract
2 tbsp coconut cream
1) Place dates and coconut water (enough to cover dates) in a bowl and microwave for 45 seconds on high. Allow to sit for approx 2 hours so dates absorb liquid.
2) Purée 2/3 of the dates, reserving soaking liquid, in a food processor until a smooth paste forms.
3) Add coconut flour, oats, spices and coconut oil, then process until a smooth dough forms. Press half the dough into a baking dish.
4) Add frozen bananas, remaining dates, vanilla extract and coconut cream to food processor and blitz until smooth.
5) Pour nicecream over gingerbread dough, then place in the freezer for 3 hours or until firm.
6) Press remaining dough onto the top of the nicecream layer and freeze 1-3 hours or until firm.
Cut into slices or rounds and serve!
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