This delicious, festive treat has become a new favourite of mine. Low in added sugar and coated in roasted pecans, these Vegan Gingerbread Bites are the perfect snack or dessert for the holiday season!
Vegan Gingerbread Bites
These gingersnap bites get their sweetness and chewy texture mainly from the dates with a touch of molasses to get that classic gingerbread flavour. They are rolled in roasted and chopped pecans for the perfect crunchy coating! Plus, they are vegan and gluten-free!
Feel feel to roll a few in turbinado sugar, optional but I highly recommend you do the same!
Ingredients in Vegan Gingerbread Bites
- Raw pecans
- Rolled oats (certified gluten-free if needed)
- Cinnamon
- Dried ginger
- Nutmeg
- Salt
- Vanilla extract
- Pitted dates
- Molasses
- Turbinado sugar- optional but highly recommended!
How to make Pecan Crusted Chewy Gingersnap Bites
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Place the pecans on a baking sheet and roast for 10-12 minutes until they are slightly browned and fragrant. Set aside to cool slightly.
- While the pecans bake add the oats, spices, salt and vanilla to the bowl of a food processor or high powered blender. Blend for about 30 seconds to combine and break down the oats.
- Next add the dates to the blender. If your dates are very dry, you can add them to a bowl of warm water to soften them for about 2 minutes. Drain off the water and add them to the food processor.
- Next, add in the molasses and blend together until combined and the mixture clumps together in a ball while blending.
- Set aside 1/4 cup of the pecans and add the remainder to the food processor. You’ll want the pecans to still be slightly warm, the heat will help to “wake up” the flavour of the spices. Pulse the food processor a few times to combine the pecans. Finely chop the reserved pecans, transfer to a small bowl and set aside.
- Scoop a heaping tablespoon of the mixture and roll into a tight ball using your hands. Roll each through the chopped pecan mixture to coat, or alternately you can roll a few of then in turbinado sugar.
Be sure to leave a star rating and review if you try them out. I love to see your comments!
Check out some other healthy(ish) desserts on the blog like this Gluten Free Apple Crisp, or these Pumpkin Oatmeal Chocolate Chip Muffins. Find all my dessert recipes on the blog by tapping here!
Pecan Crusted Chewy Gingersnap Bites
Low in added sugar and coated in roasted pecans, these Vegan Gingerbread Bites are the perfect snack or dessert for the holiday season!
Ingredients
- 3/4 cup raw pecans
- 1 cup rolled oats Certified gluten-free if needed
- 1 tsp cinnamon
- 1 ½ tsp ground dried ginger
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 3/4 cup pitted dates
- 2 tbsp molasses
- Optional* turbinado sugar
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Place the pecans on a baking sheet and roast for 10-12 minutes until they are slightly browned and fragrant. Set aside to cool slightly.
- While the pecans bake add the oats, spices, salt and vanilla to the bowl of a food processor or high powered blender. Blend for about 30 seconds to combine and break down the oats.
- Next add the dates to the blender. If your dates are very dry, you can add them to a bowl of warm water to soften them for about 2 minutes. Drain off the water and add them to the food processor.
- Next, add in the molasses and blend together until combined and the mixture clumps together in a ball while blending.
- Set aside 1/4 cup of the pecans and add the remainder to the food processor. You'll want the pecans to still be slightly warm, the heat will help to "wake up" the flavour of the spices. Pulse the food processor a few times to combine the pecans. You may have to break apart the clump before blending in the pecans. Finely chop the reserved pecans, transfer to a small bowl and set aside.
- Scoop a heaping tablespoon of the mixture and roll into a tight ball using your hands. Roll each through the chopped pecan mixture to coat, or alternately you can roll a few of then in turbinado sugar. You'll get about 11 balls total.
Notes
Makes 11 balls.
Store refrigerated in an airtight container for up to a week, or at room temperature for 3-4 days.
Enjoy!
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