RAW GINGER SNAPS

Step 1

Blend into flour: Combine oats and almonds in the bowl of a food processor, blend until you get a fairly fine consistency, doesn’t have to be perfect.

Step 2

Add remaining ingredients: Add the rest of the ingredients, blend until combined and dough like consistency, about 1 minute, stopping to scrape down the sides as needed. If for any reason you added more oats or nuts/seeds and you feel it is too dry, try adding 1 tablespoon of water at a time to get desired consistency.

Step 3

Chill: Place mixture in the refrigerator for about 20 minutes or so to help stiffen the dough for rolling.

Step 4

Roll: Using a 1 tablespoon measuring spoon, scoop up rounded tablespoons of dough and roll into 1 inch balls.

Step 5

Finishing touch: Roll the truffles in choice of cacao powder, shredded coconut, cinnamon or white sesame seeds for a more finished look.

Step 6

Makes 12 truffles

Step 7

Store: Keep refrigerated and enjoy within two weeks or so. For longer storage, keep in the freezer for up to 2 – 3 months. Let thaw in the refrigerator.