‘Twas the day before Christmas and everything is crazypants and all I know for sure is that these are the best gingerbready thing I’ve ever laid mouth on.
I’m fashionably late to the gingerbread party. I know. It’s a thing.
But listen. These are the loveliest. They’re made with…beans. *Crickets.*
Annnnnnd oats! And other fun (read: normal) odds and ends like molasses, oats, almond butter, ginger, and maple syrup. There’s a method in the madness!!!
Why beans, you ask? Why must I turn a completely innocent treat into a beany nightmare of sorts? Because in all honesty, I was going for something similar to my beloved Gingerbread Chickpea Blondies minus the whole baking part. Who has time to bake when there’s presents to wrap and trees to decorate and cookies to stuff in your face and laundry to not do?!
And then there was the whole “oops I’m out of chickpeas” thing. Black beans? Too brownie-ish. White beans? Mmmmmmm.
All you need to know is that they taste like gingerbread dreams and they’re good for you, too. They’ll land you smack dab in the middle of the nice list. They’ll bring you joy and cheer and gum drops and a Vitamix wrapped in a big red bow. They’ll bring you nine more days of seventy-two degree Ohio weather sans the rain.
But I’m not making any promises.
Perhaps you should leave these out for Santa this year. If he doesn’t like them, I swear the reindeer will.
Merry Christmas and to all a good bite!
- 1-15oz can cannelini beans (or chickpeas), drained and rinsed
- 9 large Medjool dates, pits removed
- ¼ cup creamy almond butter
- 2 tbsp molasses
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ tsp cloves
- ⅛ tsp nutmeg
- 2 tsp ground ginger
- 2½ tsp cinnamon
- 2 cups old-fashioned oats (use certified gluten-free if necessary)
- Place beans, dates, almond butter, molasses, maple syrup, salt, cloves, nutmeg, and ginger in the bowl of a food processor. Blend until well-combined, scraping down the sides.
- Add oats and blend until mixtures form a mushy dough ball.
- Dump mixture into a bowl. Freeze for 30 minutes.
- Remove mixture from freezer. Roll into balls. Keep frozen for best texture! These can be refrigerated, but they'll be softer.
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