1/3 cup oats
1/3 cup almonds
1/2 teaspoon vanilla powder
1 tablespoon chunk peeled ginger
1 tablespoon maple syrup (optional)
2 tablespoons cacao butter
2 tablespoon beet juice
1 tablespoon maple syrup
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 molds 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.