+ 1 cup of Protein works oats

+ 1 tsp of ground ginger

+ 1 1/2 cups of mejool dates (pitted)

+ 1/2 tsp of ground cinnamon

+ 1/2 tsp of ground nutmeg

+ 1/2 cup of protein works almonds

+ 300g of Vegan dark chocolate

+ 1/2 an orange


1 Blend oats and almonds in food processor until the mixture turns into a flour texture

2 Add the dates, ginger, cinnamon, nutmeg, cocoa powder, zest of orange and juice

3 Blend again until the mixture sticks together

4 Roll mixture onto a flat surface and shape the biscuits as desired, start to cut out the biscuits and place them onto a grease proof paper sheet on a flat tray

5 Freeze for 30-45 minutes

6 Melt the dark chocolate and dip the gingerbread

7 Then place them back onto the tray for them to set





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