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Ricki Heller

A healthy lifestyle can be sweet!

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Raw Gingersnap Cookie Bon Bons

by Ricki Heller 71 Comments

[Note: this recipe is now available in my cookbook, Naturally Sweet and Gluten-Free, along with over 100 more refined sugar-free, gluten-free, egg-free and dairy-free treats!]

candida diet gingersnap truffles on rickiheller.com

[Grab a few of these babies and while away the afternoon. . . . photo credit for photo above: Celine Saki]

Seriously, what more do you need than the word “bon bons” in a recipe title to know you want to make these asap?

Still need more? Okay, then, how about this:

  • NO-COOK!
  • EASY!
  • QUICK!
  • GINGER SNAP!
  • LOW GLYCEMIC!
  • COOKIE DOUGH-LIKE FILLING!
  • AMAZING COCONUT-CINNAMON COATING!!
  • I ATE SIX OF THEM IN LESS THAN 10 MINUTES!!!

(Oh, wait. Did I say that last one out loud?)

I got the inspiration for these little balls of bliss from the recent Raw Cake Pop event co-hosted by Lisa of Vegan Culinary Crusade and Nicole of A Dash of Compassion.  I was late to the party and didn’t have a chance to enter the event, but just looking at all those innovative cake pops made me want to try my own hand at these confections.  Even missing the necessary equipment (just imagine they’re beckoning from atop a lollypop stick), I forged ahead anyway.  As soon as I saw Deanna’s raw cake pops, each irresistible orb in its own shiny white coat(ing), I knew I’d use that for my recipe, too. But what about the all-important interior?

[And also delicious as a snack without the coating.]

While I’ve made raw chocolate chip cookie dough before and absolutely loved it, this time I wanted to go for a less common flavor (but one I love equally well).  One of my all-time favorite recipes in my sugar-fheavy, pre-ACD, pre-gluten-free, pre-HH days was called Triple Ginger Cookies from that 80s and 90s staple, the Silver Palate cookbook.  It’s a mélange of molasses, three kinds of ginger and loads o’ brown sugar that bakes up into chewy, crackly, intensely ginger cookies that are extremely addictive.

Without the candied ginger (or most of the other ingredients), I decided to go for the same ginger intensity.  To reproduce the distinctive bite of molasses, I chose yacon syrup, which has a slightly milder flavor and not quite the same mineral undertones, but worked well nonetheless. I also added more spice to the mix, with cinnamon and a touch of cloves to balance out the ginger.  These are great eaten on their own without adornment, but if you have the time and inclination, the  “white chocolate” coconut coating is a showstopper.  It firms up completely after a few minutes in the freezer and remains firm at room temperature, so you can line these up on a plate and serve at the end of a dinner party or on a buffet table.  Or, if you’re like me, you serve them for no particular occasion at all. . .mostly because you just like the word, “bon bons.”

[A mouth-watering bite of gingery cookie dough bliss.]

Raw Gingersnap Cookie Bon Bons

The variations are endless for these yummy bites–either press into a loaf pan and cut in squares, or roll into balls and coat in “white chocolate” coating for a mind-blowingly good treat (and an impressive gift).  The balls are great without the coating, too, for a healthy snack, or frost the bars with icing before cutting–either way, they won’t last long.

Cookie “dough”:

2/3 cup (110 g) raw natural almonds

2/3 cup (110 g) raw or lightly toasted cashews

2/3 cup (65 g) old-fashioned rolled oats (not instant or quick cook)

2 tsp (10 ml) cinnamon

1/4 tsp (1 ml) ground cloves

2 tsp (10 ml) whole chia seeds, measured and then ground into a powder in a coffee grinder

Pinch fine sea salt

1 Tbsp (15 ml) finely grated fresh ginger pulp

2 Tbsp (30 ml) yacon syrup

50-70 drops plain or vanilla stevia liquid, to your taste (about 1/2 tsp/2.5 ml)

up to 2 Tbsp (30 ml) almond or soy milk, as needed

“White Chocolate” Coating (adapted from this recipe):

2 cups (160 g) raw unsweetened shredded coconut

2 Tbsp (30 ml) coconut oil, preferably organic

1 Tbsp (15 ml) coconut sugar (for ACD Stage 1, use more stevia or xylitol)

15-25 drops plain or vanilla liquid stevia, to your taste

1/2 tsp (2.5 ml) pure vanilla extract

extra cinnamon, if desired, for sprinkling

Make the dough: Place the almonds, cashews, oats, cinnamon, cloves, chia and salt in the bowl of a food processor and process until the mixture resembles a very fine meal (like a coarse cornmeal). Add the remaining ingredients and process until it begins to come together in a ball.  It should look fairly dry but stick together when pinched between your thumb and fingers. Add milk only if absolutely necessary to make the dough stick together; it should not be wet.

Using a small scoop or a teaspoon, scoop the dough and form into balls.  Place on a plate in the freezer to firm up and become very cold, 10-20 minutes. (Alternately, press the “dough” in the bottom of a loaf pan and refrigerate).

Prepare the coating:  Place all ingredients in the container of a high-powered blender and blend until perfectly smooth and liquid, about 5 minutes, scraping down sides as necessary.  Pour the mixture into a small, deep bowl. (If you don’t have a high-powered blended, you can first process the mixture in a food processor until it comes together and looks like coconut butter, up to 10 mintues.  It should be loose.  Transfer the coating to a regular blender and blend, in batches if necessary, until perfectly smooth and liquid.  Transfer to a bowl).

Coat the bon bons: Line a large, flat plate with plastic wrap and set aside.  Dip each ball in the coconut coating until it is completely covered.  Scoop out carefully with a fork, and tap the fork handle on the edge of the bowl so that excess coating drips back into the bowl.  Place on the plate and return to the freezer until coating is solid (about 5 minutes); then repeat the coating process once more.  Sprinkle gently with cinnamon, if desired. Once the coating is hard, the bon bons may be kept in the refrigerator.  Makes about 20 bon bons.  Store, covered, in the refrigerator up to one week.

[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]

Subscribe for recipes and more about living well without sugar, gluten, eggs or dairy! Click here to subscribe to RickiHeller.com via email. You’ll receive emails sharing recipes and videos as soon as they’re posted, plus weekly updates and news about upcoming events. A healthy lifestyle CAN be sweet!

Last Year at this Time: Gena’s Raw (Bean-Free) Broccoli Hummus

Two Years Ago: Virtual Vacation by the Sea and Appetizers for Two (Almond Feta “Cheese,” Raw Sunflower Seed Pâté, and Cinnamon Roasted Chickpeas)

Three Years Ago: French Toast Soufflé with Summer Berries (ACD-Stage 3 friendly if you use gluten free bread and omit the liqueur)

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Filed Under: ACD Maintenance, ACD Stage One, ACD Stage Three, ACD Stage Two, anti candida diet, candy, dessert, gluten free, grain free, nuts, raw, recipes, snacks, Uncategorized, vegan Tagged: anti candida diet, anti-candida, coconut, dairy free, dessert, easy, egg free, food allergies, food sensitivities, ginger, gingersnap, gluten free, grain free, healthy, nuts, parve, quick, raw, recipes, sugar free, vegan, vegetarian, wheat-free, yacon

Reader Interactions

Comments

  1. veganlisa says

    May 14, 2011 at 8:38 am

    Ricki, have you been peeking into my dreams? A perfect raw ginger cookie has been the holy grail I’ve been searching for. I’m very happy to hear that our cake-pop challenge inspired this delightful recipe. I have happily bookmarked it to try as soon as I finish eating through my freezer stock of cake-pops!

    Reply
    • Ricki says

      May 14, 2011 at 9:25 am

      Thanks so much, Lisa! If you’re a true ginger lover (like me), you could even add more ginger with some of the ground stuff. I would have loved to add candied ginger to these but sadly am not allowed to eat it. 🙁

      Reply
  2. Nicole says

    May 14, 2011 at 8:43 am

    Ricki, these are fabulous! I’m so glad our Raw Cake Pop event inspired you to create these. If you had made these in time for the deadline, I’m confident they would be in the running for first prize. Lisa and I are both lovers of all things spice (especially ginger), and I particularly love your innovative white coconut coating. Thanks for a great recipe!

    Reply
    • Ricki says

      May 14, 2011 at 9:21 am

      Thanks so much, Nicole! And yes, it was totally inspiring to see all those entries and read all those recipes! But I can’t take credit for the coating–that was all Deanna’s idea. 🙂

      Reply
  3. Emma says

    May 14, 2011 at 9:13 am

    These look so scrummy. I love ginger 🙂 As you said that yacon syrup was used to replace molasses do you think I could substitute molasses back in? Maybe just 1Tbsp because of the stronger flavour?

    Reply
    • Ricki says

      May 14, 2011 at 9:21 am

      Emma, I’m sure molasses would work here, yes! If you use only one Tbsp, adjust the liquid (but be sure the “dough” isn’t too wet!). I may be wandering back toward molasses myself in the future, as it’s got a low GI and is so healthy. 🙂

      Reply
  4. Gretchen says

    May 14, 2011 at 11:01 am

    Ginger! Coconut! Almonds! Decadent health food all rolled into handy litte bite-size snacks. How do you ever find the time to create all of these great recipes?

    Reply
    • Ricki says

      May 14, 2011 at 11:18 am

      Aw, thanks, Gretchen. Wish I *didn’t* have so much time to eat all of them, though. . . ! 😉

      Reply
  5. Deanna says

    May 14, 2011 at 12:16 pm

    Yum! I love what you did for the insides. The kiddo adores gingersnaps. I’ll have to try this one out on him. I’ve never used yacon syrup before. Must search that out.

    Reply
    • Ricki says

      May 14, 2011 at 12:26 pm

      I like yacon, but truthfully, if I wasn’t on the ACD I probably would just use molasses instead. So if you can, go for it! 🙂

      Reply
  6. Teenie Foodie says

    May 14, 2011 at 1:00 pm

    Oh these look so good! That coating recipe is such a good idea and I may use it for other things like nuts or cookies. Pretty photos too 🙂

    Teenie Foodie

    Reply
    • Ricki says

      May 14, 2011 at 4:51 pm

      Thanks so much! I actually use a very similar idea for a coconut bark I made, here. But I bet it would be great on bars or for “chocolate” covered nuts–mmm! 🙂

      Reply
  7. Cheryl says

    May 14, 2011 at 1:37 pm

    will have to try with quinoa flakes and report back! these look delish.

    Reply
    • Ricki says

      May 14, 2011 at 4:51 pm

      Yes, please let me know how they turn out! 🙂

      Reply
  8. Hannah says

    May 15, 2011 at 2:42 am

    Oh. My. Heavens. I need to make these… as soon as I’ve finished the raw biscotti I made for the SOS Carob! (Which I still need to post about, actually…)

    Reply
    • Ricki says

      May 15, 2011 at 9:39 am

      Yes! Yes! Raw biscotti!! 😀 Can’t wait to see them. And I think you’ll enjoy these little bites, too. 😉

      Reply
  9. Cristina | Positively Beauty says

    May 15, 2011 at 4:58 am

    Thank you so much Ricki! I love Gingernut cookies, so I’m looking forward to try this raw (and healthier!) version.

    Reply
    • Ricki says

      May 15, 2011 at 9:39 am

      Yay! Thanks so much. 🙂

      Reply
  10. Johanna GGG says

    May 15, 2011 at 6:29 am

    these sound wonderful – and look great with the white chocolate coating – though I don’t go gooey over the word bon bons because when I was growing up it meant either the christmas crackers or the crunchy sweeties that I didn’t fancy – would much prefer some soft cake pops with plenty of flavour

    Reply
    • Ricki says

      May 15, 2011 at 9:40 am

      Since they weren’t on a stick, I felt I couldn’t in good conscience call them “cake pops” 😉 I always have visions of a very wealthy woman lazing about and watching TV in her frilly bathrobe, eating bon bons. . . it let me fantasize about a life of leisure! 😉

      Reply
  11. Shirley @ gfe says

    May 15, 2011 at 8:10 am

    Oh, Ricki, you are sooo amazing! I absolutley adore gingersnaps. I liked all your photos, but that last photo really got me! I’m not eating chia seeds right now (sigh), so I amay have to improvise. 😉 I do have yacon syrup from making your Cinnamon Almond Fudge before (yummy stuff!) and all the other ingredients. 🙂

    Shirley

    Reply
    • Ricki says

      May 15, 2011 at 9:41 am

      Shirley, you could easily (gluten-free easily, in fact!) use flax instead of chia. Just double the amount of ground flax. It might confer a bit more flaxy flavor, but they’d still be good. 🙂

      Reply
  12. Karen says

    May 15, 2011 at 8:57 am

    I just made these for someone’s birthday present … wonderful! I’m so glad I have some leftovers! I can’t get over how pretty/delicious/nutritious these are. Thanks so much for the recipe!

    Reply
    • Ricki says

      May 15, 2011 at 9:43 am

      Wa-hoo! So glad you liked them and they came out pretty! I know coating them is a bit of a bother, but I find that the final result is sooooo worth it. Happy birthday to your special someone! 😀

      Reply
  13. Shannon says

    May 15, 2011 at 11:01 am

    ooh, these sound great, and i want to try that coating! i keep trying to win stevia but i’ve been unlucky… will have to get around to purchasing it soon 🙂

    Reply
    • Ricki says

      May 15, 2011 at 12:49 pm

      I loved the coating–really “made” the bon bons! And yes, I think stevia is worth purchasing. . . then again, it’s one of only 2 sweeteners I’m allowed, so I don’t have much choice. 😉

      Reply
  14. Alisa Fleming says

    May 15, 2011 at 7:42 pm

    This is so unbelievably brilliant Ricki! My two favorite sweet flavors in a healthier format.

    Reply
    • Ricki says

      May 15, 2011 at 8:09 pm

      Yay! Glad you like them! I liked gingersnaps as cookies, but I love them as raw cookie bon bons! 🙂

      Reply
  15. Gena says

    May 15, 2011 at 9:21 pm

    These look SO incredible, Ricki. Nicely done!

    Reply
    • Ricki says

      May 15, 2011 at 9:33 pm

      Thanks so much, Gena! Means a lot when I know how familiar you are with all kinds of raw treats! 🙂

      Reply
  16. Maggie says

    May 16, 2011 at 7:35 am

    These are so gorgeous! I want to bite into one right now. Raw food is sooo amazingly innovative. It’s incredible. Well done Ricki. Next time we get together (let’s get planning!) please bring me some of these? xo

    Reply
    • Ricki says

      May 16, 2011 at 8:07 am

      Sounds like a plan! I think you will love them. Yes, let’s get planning! 😀

      Reply
  17. Michelle @ Find Your Balance says

    May 16, 2011 at 8:56 am

    Genius! I don’t know how you create, create, create but I love that you do 🙂

    Reply
    • Ricki says

      May 16, 2011 at 10:39 pm

      Aw, thanks, Michelle. 😀 Somehow, when it comes to sweets, the possibilities are endless. . . 😉

      Reply
  18. Elizabeth says

    May 17, 2011 at 1:12 pm

    Those look so amazing.
    So glad to have found your blog again.
    Peace and Raw Health,
    Elizabeth

    Reply
    • Ricki says

      May 17, 2011 at 3:49 pm

      Thanks so much, Elizabeth! And thanks for commenting. 🙂

      Reply
  19. Alta says

    May 17, 2011 at 3:50 pm

    Oh my, Ricki! These look SO good. Think I can eliminate the yacon and add more stevia? I’m dealing with an elimination diet right now and am limited on sweeteners. I know it won’t taste exactly the same, and I’d have to experiment a bit. But no fructose for me for the moment, and yacon (and agave) are all fructose!

    Reply
  20. Andrea says

    May 18, 2011 at 1:00 am

    Bon-bon, bon-bon, bon-bon — such a lovely word, and you’ve illustrated it so well. 🙂

    Reply
  21. Anne says

    May 18, 2011 at 11:53 am

    These look good and I’d love to make them for a party… can I make them in advance and freeze them?

    Reply
    • Ricki says

      May 18, 2011 at 12:54 pm

      Hi Anne,
      I’ve never frozen them, but I’d be wary of the coating. You could make the balls, freeze them, then coat them an hour or so before you go (but do a few testers a day or so before to be sure you’re comfortable with the dipping process. . . it can be a bit fussy). The raw balls will freeze well, for sure. And once they’re frozen, it will be easier to dip them, as the coating will harden really quickly if they’re ice-cold. 🙂

      Reply
  22. Christine says

    May 19, 2011 at 1:36 pm

    Oh man, these look tasty! I can’t decide what part I would like more – the coating or the inside!

    Reply
    • Ricki says

      May 19, 2011 at 10:10 pm

      I have to be honest, it was a toss up for me, too! 😉

      Reply
  23. Sara (The Veggie Eco-Life) says

    May 28, 2011 at 5:31 am

    These look amazing! I love ginger, so I would dig these!
    Thanks for sharing 😀

    Reply
  24. Jocelyn @ Enthusiastic Runner says

    June 3, 2011 at 9:34 pm

    Those look to DIE FOR!!!!!!! omigod I want them right now!!!!!

    Reply
  25. Melinda @ cookingal[a]mel says

    June 8, 2011 at 10:47 am

    These look fantastic! I’ve been really into raw cookie dough treats lately..gingersnaps are one of my favorite cookies, so I think I DEFINITELY need to try this variation!

    Reply
  26. noreen says

    June 11, 2011 at 10:35 am

    Hey Ricki, just wanted to let you know that I used a link to this recipe on my blog post this morning…because quite frankly, these are magnificent and I just had to share them with my followers! THank you! http://blog.heartfeltandhungry.com/2011/06/11/raw-gingersnap-cookie-bon-bons.aspx

    Reply
  27. Ashley says

    June 19, 2011 at 12:47 pm

    Wow these look seriously amazing!

    Reply
  28. Ronnda Stapleton says

    January 21, 2012 at 6:40 pm

    Can something be substituted for yacon syrup? I have all the ingredients but this!
    Thanks!

    Reply
    • Ricki says

      January 21, 2012 at 6:51 pm

      Ronnda, you could use half molasses and half agave (ie, one tablespoon of each) or just 2 tbsp of agave. I think maple syrup would work, too, but you’d need to cut it by about a teaspoon (since it’s thinner than the other two). Obviously, the taste will change when you don’t use yacon, though! Hope that helps. 🙂

      Reply
  29. steph @lungesandlunch says

    February 9, 2012 at 12:18 am

    How did I miss these little guys? They are so going on my baking to-do list!!

    Reply
  30. Simon says

    February 12, 2012 at 3:50 am

    Cool!

    Will try to make those today 🙂

    Reply
  31. Lana says

    April 24, 2012 at 1:11 pm

    Thank you so much for this recipe, I made them last week and they were great. My kids loved them.

    Reply
  32. Heather @Gluten-Free Cat says

    September 20, 2012 at 10:37 pm

    WOW! These look amazing! How did I miss them??? Thanks so much for sharing them at Raw Foods Thursdays! I’ve made raw cookies before, but the coating is brilliant! And so beautiful!!

    Reply
    • Ricki says

      September 21, 2012 at 9:05 am

      Thanks, Heather!! I loved the coating (made it on its own a couple times. . . !) 😉

      Reply
  33. Christina says

    September 21, 2012 at 2:30 am

    Oh my!!! I LOVE these flavors together and I’m really excited about this coating. I cannot have chocolate so to have a coating on a cookie or even on a GF Bite sounds divine! I’m definitely trying these this weekend! Thanks!!!

    Reply
    • Ricki says

      September 21, 2012 at 9:06 am

      Thanks so much, Christina! Glad you like them. And yes, it would work well on a cookie, I think. 😀

      Reply
  34. Dina Bowen says

    May 13, 2016 at 11:01 am

    Ricki what can I use as a substitute for the oats? Buckwheat groats? Quinoa? Millet? How would I use it? Thank you and I can’t wait to make these!

    Reply
    • Ricki Heller says

      May 13, 2016 at 11:40 am

      If you can find quinoa or buckwheat flakes, Dina, you can use those; but they will change the flavor. You could also try coconut flour (I’d start with 1/4 cup or 60 ml and add a tablespoon more at a time until you get the right texture, if necessary). The coconut flour will also absorb moisture like the oats, but won’t really change the flavor. Let me know how it works out if you try them! 🙂

      Reply
  35. Hannah says

    November 18, 2019 at 1:45 pm

    Yum yum yum! I will have to try these! Maybe with a substitute for the oats and cashews.

    Reply
    • Ricki Heller says

      November 20, 2019 at 5:34 pm

      I’d start with subbing just one or the other. . . I’m pretty sure they’d be a different treat (though likely still yummy) if you switched both ingredients at once.

      Reply
  36. jana says

    December 23, 2020 at 12:51 am

    Ricki I could not get the coating to become liquid. It remained almost in the same consistency as the cookies. I used both a Vitamix blender and a food processor. Love to know where I went wrong.

    Reply
    • Ricki Heller says

      December 23, 2020 at 8:11 am

      Hi Jana, I’m not sure! I would need a little more info. Was your coconut dry? Was it non-sweetened? Was it raw (ie, not toasted)? It could be that you didn’t blend long enough, or it could be that the coconut lacked enough oil (in which case, I’d add maybe a teaspoon more coconut oil). Sometimes if you get liquid into it (ie water or any other liquid), that can cause the oils to sieze and it will look curdled and won’t come together into a liquid. Apart from those reasons, I honestly don’t know. You could try buying the ready-made coconut butter (also called coconut mana sometimes) and melt it first, then just add the other things and blend. I’ve made these literally dozens of times without issue–sorry I can’t be more help!

      Reply

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