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Liz Winters

No-Bake Gingersnap Cookie Bars

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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Food Processor or Blender

Method
 

  1. Add cashews and coconut to bowl of a food processor and pulse into a rough crumble.
  2. Roughly chop the dates then add them to the food processor with ginger, cinnamon, nutmeg and coconut oil. Process until dough comes together
  3. Remove dough ball from food processor and place on a parchment line baking sheet. Flatten into a ¼-½" thick square.
  4. Place in freezer to harden for 15 minutes and then using a sharp knife, slice into 2x3" rectangles.
  5. Store in fridge in a sealed container for up to 2 weeks.