Happy Easter! Raw Ginger Snap Cookies

I turned these Ginger Snap cookies into raw Hot Cross Buns for Easter by adding a cross of Vanilla Cashew Cream from my Matcha Slice recipe.

1 ½ cups almonds
½ cup pecans
2 cups quick oats
1 tablespoon cinnamon
½ teaspoon nutmeg
1 teaspoon ground ginger
1 ½ cups dates, softened
1 teaspoon vanilla extract
2 tablespoons grated ginger
1 tablespoon maple syrup
1 tablespoon molasses
4 drops orange essential oil / 1 tablespoon orange zest
2 tablespoons coconut oil
Pinch of salt
In a food processor, blitz the dry ingredients until broken down. Add in the remaining ingredients and blitz until well combined.

Roll small handfuls of the dough into evenly sized balls. Place on a lined baking tray and press down with your thumb to create cookies. Put into the freezer to set.