Raw Vegan Ginger Chews

I was in the check out line at Trader Joe’s the other day, and looked over at the candy and chocolate section. The good ole “Gin Gins” jumped out at me. I love ginger chews. I can’t travel without them since I get motion sickness very easily. It’s my safety blanket. But instead of buying some, I decided to make a raw vegan version using dates instead of white sugar. A much healthier alternative to the old time favorite. Ginger chews are loaded with.  .  .  wait for it.  .  . ginger! Eating ginger is a great idea especially during the cold winter months, as it is an immune booster and these are really easy to make.

To start, grind the cashews fine in a blender or a food processor.

Blend all the ingredients except for the coconut sugar in the food processor until it becomes a smooth paste.

Lay the mixture out on a piece of parchment paper, and form it into a rectangular block about 1/2 inch thick. Put it in the freezer for 30 minutes to 1 hour to chill and get firmer. It is too soft to mold at this point.

While you are waiting for the mixture to firm up, grind up some raw coconut sugar in a coffee or spice grinder until it becomes a fine powder. You can use a blender for this as well, but coffee or spice grinders do a better job at making it into a fine powdered sugar. Place some of the powdered coconut sugar onto a plate.

FYI, here are the raw coconut sugars I like to use.

Once the ginger chew mixture hardens in the freezer, take it out and cut it into about 1 1/4 inch squares. Peel each square off the parchment paper and drop it into the powdered coconut sugar and coat the whole thing. Shape it into a neat square with a spatula. You could also just roll it into balls if you want to skip the hassle. This part can get a little messy on your hands as the mixture can get sticky.

Lightly dust the bottom of an air-tight container with more of the coconut sugar and place the ginger chews inside. Give a light dust on top and store it in the freezer until you are ready to serve.

These are so yummy. I find myself making unexpected trips to the freezer. Good thing I made tons to create this recipe! If you are a ginger lover like me, you’ll love these. Enjoy!

Raw Vegan Ginger Chews

 

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Cook time

1 hour

Total time

1 hour

 

Author: Mariko Sakata

Cuisine: raw food, raw vegan, gluten-free

Serves: 4

Ingredients

• 1½ cups Medjool dates
• ½ cup cashews
• 1½ Tablespoons (not spicy) to 2 Tablespoons + 1 teaspoon (spicy) grated ginger *adjust to taste
• 1 Tablespoon coconut oil (melted)
• 1 Tablespoon maple syrup
• 2 Tablespoons raw coconut sugar

Instructions

1. Grind the cashews fine in a blender or a food processor.
2. Blend all the ingredients except for the coconut sugar in the food processor until it becomes a smooth paste.
3. Lay the mixture out on a piece of parchment paper, and form it into a rectangular block about ½ inch thick. Put it in the freezer for 30 minutes to 1 hour to chill and get firmer.
4. Grind the coconut sugar in a coffee or spice grinder until it becomes a fine powder. Place some of the powdered coconut sugar onto a plate.
5. Once the ginger chew mixture firms in the freezer, take it out and cut the it into about 1¼ inch squares. Peel each square off the parchment paper and drop it into the powdered coconut sugar and coat the whole thing. Shape it into a neat square with a spatula. You could also just roll it into balls if you want to skip the hassle.
6. Lightly dust the bottom of an air-tight container with more of the coconut sugar and place the ginger chews inside. Give a light dust on top and store it in the freezer until you are ready to serve.

Notes

Keeps for 2 weeks in the freezer.

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