I recently found these gems at Trader Joes. Now, I’m not always a fan of gingerbread but when the holidays roll around, I can’t get enough. Gosh, what’s wrong with me? 😉 …
Anyway, those cookies are so delicious and before I knew it, I had ate Mr. Gingerbread and his entire extended family … and their cousins. Whoops. They’re small and very, very addictive. It’s not until half the box is gone when I realized they are a whopping 2pp each. EACH! Insanity!
From that moment on, those were only for my husband and I placed them out of my sight. So now what am I going to do about my gingerbread craving during the holidays? I’ll tell you what I’m going to do … I’m going to eat gingerbread. Yep, gingerbread … in a raw, clean eating, no bake form. Finally, something I can feel good about eating. (I’ve been on a raw/clean eating kick lately … remember these?)
Oh! And after one bar, I’m completely satisfied. One is all I needed. There’s no going back and forth into the box, pulling out innocent gingerbread babies. See, we’re saving lives! 🙂
raw gingerbread bars
Yields 10 bars (or roll into 10 balls)
Serving Size: 1 bar/ball
Points per Serving: 2pp
>1C (110g) dates, pitted
3/4C rolled oats
1/4C + 3T almond meal
1/8t clove or allspice (this is optional as I didn’t have either one and they turned out great)
1/4t pure vanilla extract
1T syrup (optional to help things bind together) (I use Walden Farms pancake syrup)
•In a food processor, blend all ingredients together (except for syrup) until everything is nicely combined. (Scrape down the sides if needed)
•If mixture doesn’t stick well when pressed together, add syrup and pulse again until incorporated.
•Press mixture into a 4×6(ish) pan (or roll into 10 balls) and chill in the fridge for an hour.
•Cut into 10 bars.
•Store covered in the fridge and enjoy a spicy treat any time!