No-Bake Gingersnap Cookie Bars
Equipment
- Food Processor or Blender
Ingredients
- 1 cup roasted cashews
- 1 cup shredded coconut
- 1 cup deglet dates chopped
- 2 tsp ground ginger
- 1/2 tsp cinnamon
- Pinch nutmeg
- 1/4 cup coconut oil, solid
Instructions
- Add cashews and coconut to bowl of a food processor and pulse into a rough crumble.
- Roughly chop the dates then add them to the food processor with ginger, cinnamon, nutmeg and coconut oil. Process until dough comes together
- Remove dough ball from food processor and place on a parchment line baking sheet. Flatten into a ¼-½" thick square.
- Place in freezer to harden for 15 minutes and then using a sharp knife, slice into 2x3" rectangles.
- Store in fridge in a sealed container for up to 2 weeks.