Ginger Heart Cookies | My Baba

… with PINK FROSTING!

Ingredients:

Cookies:

  • 1/3 cup oats
  • 1/3 cup almonds
  • 1/2 teaspoon vanilla powder
  • 1 tablespoon chunk peeled ginger
  • 1 tablespoon maple syrup (optional)

Pink frosting:

  • 2 tablespoons cacao butter
  • 2 tablespoon beet juice
  • 1 tablespoon maple syrup

Method: 

To make the cookies: grind the oats and almonds along with the vanilla and ginger into a thick paste in a high speed blender (my Blendtec mini twister jar does this perfectly). Add the maple syrup if desired. If you don’t have a great blender, buy almond butter and oat flour instead of grinding your own, and grate the ginger very finely. Press thus cookie dough into cookie moulds and put in the freezer.

To make the pink chocolate: melt the cacao butter, then add the rest of the ingredients and whisk until evenly combined. Dip each of your cookies into this, put back in the freezer for 5 minutes, then repeat until you’ve used up all your pink chocolate mixture or you don’t want to put anymore on your cookies. Serve with almond milk and enjoy with your sweetheart.

ADAPTIONS: use buckwheat groats or other nuts instead of oats or almonds; use vanilla extract instead of vanilla powder; use dried ginger instead of fresh; use any other liquid sweetener instead of maple syrup; use coconut oil or coconut butter instead of cacao butter.

By Health Warrior

About The Author

Health Warrior

Health warrior is a mum of three and has been passionately living the healthy life for the past 11 years. Having lived in both New York and London, she has amassed a wealth of knowledge about health and nutrition products and that has helped transform her and her family and is thrilled to finally have an outlet to be able to share her tips. Health Warrior also brings us the highlights and picks from all the best food blogs out there, May you all live long and have fun!

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