This recipe came together on Christmas Eve morning. I woke up to snow which should have put me in the holiday spirit but instead, I had a case of the Christmas crabbies. Sometimes working on recipes can get me out of a bad mood and this along with a walk in the snowy woods ended up being the right combination of events to cure me.
I have been thinking about working gingersnap cookie crumbs into a recipe for a while now. Sure, graham crackers are great but gingersnaps add that extra zing. This will make for a healthier dessert option for the remainder of the holiday season and a good way to use up any leftover gingersnaps you may have left over after the holidays.
Gingersnap Pecan Bites - No Bake
by Inspired by the Seasons
- 1 c pitted dates
- 1/3 c gingersnap crumbs from 6 cookies
- 3/4 c pecans
- 3 T honey
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 c unsweetened coconut flakes for topping
Put dates in the bowl of the food processor and pulse until broken up into small pieces. Add nuts and process until it resembles coarse crumbs. Add remaining ingredients and process until combined.
Roll into small balls and then roll into coconut flakes until evenly coated. Serve immediately or store in the refrigerator for up to one week.