Vegan Gingerbread Cookie Dough Chocolate Bites

Ingredients

• 0,6 cups gluten-free oat flour (75 g /~1,5 dl)
• 1/2 tsp gingerbread spice
• 1/4 tsp ground cardamom
• 1/4 tsp salt
• 2 tbsp almond butter
• 3 tbsp maple syrup
• 1 tbsp (or more if needed) coconut oil
• 1,7 oz vegan chocolate (50 g) I used half vegan milk chocolate and half dark chocolate

Instructions

• Mix dry ingredients: flour, spices and salt in a bowl.
• Add almond butter, maple syrup and coconut oil and mix until the cookie dough is firm. If the dough feels too dry, add more coconut oil 1 tsp at a time.
• Press the batter into the bottom of the mold and chill in the freezer for 5 minutes.
• Melt chocolate in a bain marie and spread evenly on top of the gingerbread cookie dough.
• Let chill for another 5 minutes or so and then it’s ready to eat!
• You can store this treat in the fridge, if there’s any left