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Valentine Chia Gingerbread Love Hearts

For my family...

"I love you more than chocolate sauce,
Than brownies and a cake,
Than chocolate hearts,
And berry tarts,
And all that I can bake."
Valentine Chia Gingerbread Love Hearts

Valentine Chia Gingerbread Love Hearts

Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

1 cup almonds*
1 cup sunflower seeds
1/4 cup chia seeds
1 cup large soft unsweetened dates, pitted
2 tsp ginger
2 tsp cinnamon
1/2 tsp cloves
1 thumb size piece fresh ginger (optional)

1 Place everything into a food processor and process until mixture clumps together to form a crumbly dough. Scrape down the sides frequently to ensure thorough combining. This will take about 5 minutes for the nut oils to be released, making a sticky nut butter which sticks everything together.
2. Transfer the dough mix to a parchment lined baking tray.
3. Press the mixture down firmly and evenly to create a flattish sheet approximately 1cm in thickness. Roll with a rolling pin if perfectly flat surface required (I just use the heel of my palm).
4. Place the tray in the freezer for 15-30mins to firm up.
5. When dough is firm lift the parchment, with the gingerbread on, from the tray and place on a chopping board.
6. Using a cookie cutter press out desired shapes (hearts in this case; gingerbread men also work well). If cutter gets sticky with repeated cuts, oil the cutting edge slightly with some coconut oil. Try to minimise wastage of dough by pressing the shapes close together.
7. Transfer the dough shapes back onto the parchment lined tray and pop the tray back into the freezer to set before storing either in the fridge or freezer.
8. Leftover dough can be either re-rolled, set and cut or simply rolled into balls and eaten as energy balls for whenever a small boost is needed!

*All nuts raw and unsalted - always


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