I wanted to share this recipe that I love to make for Christmas dessert. I’ll be honest – I prefer to serve a variety of small treats after Christmas brunch/dinner instead of a lot of heavier pies and cakes. At this point in the month, I feel like small bites are much more appreciated. Gingerbread is a must, of course, and perfect for my husband who is allergic to chocolate. Gingerbread is quintessentially Christmas. Naturally sweetened, vegan and gluten free. Plus, protein-packed.
These are really easy to make and just need about 20 minutes to set up in the fridge or freezer. I also store in the fridge to keep them firm. My other tip is to use really fresh Medjool dates.
— Knead to Cook