Gingerbread Cookie Spread
Recipe type: Spread
  • 2 cups of almonds, cashews, a mix of both, or grain free gingersnaps
  • 6 pitted dates (soaked or unsoaked, blends better when soaked for at least 30 minutes in water)
  • ⅓ cup coconut oil, melted
  • 2 tablespoons of water (or more if you like it more smooth)
  • 1 tablespoon cinnamon
  • 1 tablespoon blackstrap molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon ginger
  • ¼ teaspoon nutmeg
  1. Blend or pulse ingredients together in a blender or food processor until smooth
  2. Enjoy with graham crackers or fresh fruit
Recipe by Veggie Staples at