Good evening friends!
So, Christmas is fast approaching and I LOVE IT! I love everything about Christmas. Our Christmases always looks different, last year I spent it crossing the Atlantic but this year we will celebrate it here, in our home. It means that I will do most of the cooking and it also means that this year all of it will be vegan. I’m thrilled! My goal is to veganize, rawify and healthify all of the traditional swedish “julbord” but without putting the carnivores off 😉 They still need their traditional comforting food coma, LOL!
So I will try to make the dishes as similar as possible. It’s a challenge and it will be lots of fun.
So, we start off with the good ol’ gingerbread but instead of only making the traditional thin and crispy cookies we also go a little crazy. We will also do Gingerbread cookie dough bites and cake pops. All raw, all from the same recipe and all totally awesome!
Lets get started!
Raw Gingerbread dough
Makes about 15 cookies and 10 bites/cake pops
200gr almonds (nearly 1/2 lb)
1 tbsp ground ginger
1 tbsp cinnamon
1 tsp ground clove
pinch of himalayan salt
pinch of fresh ground nutmeg (optional)
7-8 medjool dates – pitted
2 tbsp maple syrup or sweetener of choice (optional)
Mix the almonds and spices in a high speed blender until finely chopped. Add the dates and syrup and mix again until you have a smooth, soft and slightly oily dough, the oil coming from the almonds.
So, now we have the base. From here we can go on and make it into cookies, roll it into balls, make cake pops..you name it. You can also add more flavoring to the base if you fancy. Some prefer a touch of orange (if so – use the zest from an organic orange), maybe grind in some cardamom, add more ginger – its up to you and your personal taste.
For the simple, yet so delicious little bites, just roll the dough into bite size balls and voilá – you’re done!
For a more fancy look you can make cake pops. Sounds difficult? I can assure you that it’s not! You just put those little bites onto sticks and cover them in chocolate and chopped nuts/coconut/gojis/buckinis/dust them with cacao… yeah, you get the idea, right?
For the chocolate you have two choices, you either melt store-bought raw chocolate or you make your own.
Raw chocolate coating
2 tbsp cacao butter
2 tbsp coconut butter
4 tbsp raw cacao
2-3 tbsp maple syrup or sweetener of choice
pinch of vanilla
Gentle melt the oils in a bowl over a water bath, make sure not to overheat it. Stir in the cacao, the syrup and vanilla. You should now have a smooth and creamy chocolate sauce to dip in. First put your perfectly round bites/balls onto bbq sticks (a great tip is to put them in the fridge or freezer first, this will make the chocolate set really quick.) dip them in the chocolate, make sure they’re evenly coated and then roll them in your choice of decoration. I used chopped hazelnuts, desiccated coconut and left a few with only the chocolate.
Now, at last – how do we make them into traditional gingerbreads?
We put the dough between to baking sheet and gently roll it out thinly. Press out figures and put them onto either teflex papers, if using a dehydrator, or baking sheets if using a regular oven.
I dried mine in the dehydrator in 40degrees for 20 hours, moving them off the teflex after 5-6 hours. I don’t know how long it would take on lowest heat in a regular oven but I’m guessing 8-10hours to get them crispy. So how do you decorate them? You tell me. For the icing/frosting I used coconut butter which I sweetened with a tiny bit of agave. If you have any great recipes on raw frosting, please let me know!
I think thats it! Hope you enjoy them!
Love and Light,