Gimme ALL the ginger! And if it happens to come with a sticky date & pecan caramel… well, that’s even better! I know, I know. You’re probably thinking am short-changing you on caramel, but I’m not. I call it “nature’s caramel”.
But before you read on… this post has not one but four yummy recipes; all delectable gingerbread holiday ideas! I collaborated with some super-talented Canadian bloggers on a Ginger Dessert Christmas post where we each created a recipe that celebrates this traditional holiday ingredient & bring you a different way to enjoy it.
The links to their awesome recipes also appear below. Click away. They’re GOOD.
Pecans are the nut variety that most closely resemble caramel. As soon as I throw these beauties into my food processor and start pulsing I get that awesome smell. It hits me all at once. I had some amazing pecans from Georgia that another dear blogger friend of mine sent me for Thanksgiving. Homegrown Georgia pecans are the real deal, folks.
The exact same caramel-like effect happens when you process dates. Sometimes I just throw them in by themselves with a pinch of water & a tablespoon of coconut oil and I get this sticky, delicious spread that tastes so very close to caramel. No sugar or butter involved and you get all that amazing, burnt-like sweetness. And let me tell you, am always craving “something sweet” after a meal. Anyone else with me? Don’t be shy…
Now that we’re being honest with each other… let’s talk about go-to desserts when we just don’t want to spend a lot of time in the kitchen. We all need a lazy, no-bake dessert that comes together in your food processor & you can just roll into balls and dust in arrowroot flour or shredded coconut for that”snowy” holiday effect. This dessert is easy, scrumptious, healthy & a guaranteed crowd-pleaser. Totally my kinda deal.
Literally folks, that’s ALL that happens here. You pulse, you roll & you dust. It can’t possibly get any easier than that. Oh, and you eat! But wait- it gets better. You don’t even need to refrigerate these bliss bites before serving. You don’t need to wait for these to cool down either; because there’s absolutely no baking involved. This, my friends, is a dessert suited for the impatient.
Let’s Try Ginger Four-Ways!
Now who doesn’t love a cozy breakfast loaf? That & the fact apples & ginger are the perfect pair. Christmas morning made easy, without compromising on taste, time or presentation. I have to tell you… she knows ALL about baking a kick-ass loaf!
Enjoy this traditional Italian custard with a sprinkle of healthy in this dreamy & gorgeous holiday presentation. This dairy & refined sugar free version makes for a delicate, yet easy dessert that will surely wow your guests!
Skillet cookies have my heart & this mouth-watering one will have yours, too. Chances are, if you don’t have a cookie skillet pan, you’ll rush to get one. Because this chocolate chip ginger gooey goodness needs to happen, ASAP! Am I right?
Ginger and Caramel Bliss Balls
1.5 cups of raw or roasted pecans
1.5 tablespoons of ground flaxseeds
1/3 cup of old-fashioned rolled oats (GF)
1 cup of pitted medjool dates (soaked in warm water for 20 mins)
1 tablespoon of coconut oil
1.5 tablespoons of organic molasses
2 teaspoons of ground ginger
1 tablespoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/2 tablespoon of pure vanilla extract
- I like to start by throwing the dry ingredients into my food processor & pulsing them first: so add pecans, ground flaxseed, oats, ginger, cinnamon & nutmeg. You may opt to ground them finely. I like to pulse them through, but leave some pecan chunks for texture.
- Add the coconut oil, soaked dates, molasses & vanilla extract. Blend for at least a minute or so. Again, I like my mixture a bit chunky. I stop in between to scrape down the sides of my food processor and give it one last spin.
- Roll mixture into evenly shaped balls.
- Dust balls with your choice of shredded coconut or arrowroot flour (instead of icing sugar).
Notes: If you find the mixture needs a little bit of water, I recommend you don’t discard the water you soaked your dates in as it carries natural sugars. I would add 1 tablespoon of that to the mixture on a touch & go basis.