This recipe is for fun, easy and super delicious Gingerbread No Bake Cakesicles. The batter for these gingerbread cakesicles only take five minutes to prepare and are made with a few easy staple ingredients. Garnish them with sprinkles, pretzels, icing or anything your imagination can come to think of. These gingerbread cakesicles are great to serve both as an healthy afternoon snack since they’re both gluten and refined sugar free and made with healthy ingredients but also delicious enough to include in a dessert buffet or to make as a fun dessert alternative. They are both vegan, gluten, nut and refined sugar free.
The holidays are a fun and festive occasion! So of course that calls for festive snacks and desserts. And if you ask me, gingerbread spice is a given for a festive and delicious winter and Christmas snack or dessert. These gingerbread cakesicles are both so easy and quick to make (if you don’t count the freeze time) and will suit all allergies and diet preferences. These gingerbread cakesicles are made with sunflower seeds, oats, desiccated coconut, dates and of course gingerbread spice. They are sweet, flavorful, tender and super delicious with a rich chocolate coating. Decorate them with sprinkles, crushed gingerbread, nuts or make them look like a reindeer by adding pretzels and icing. I guess you will eat a lot of delicious and taste Christmas treats, but these once will be both a very fun and delicious addition to you holiday celebration. Serve these gingerbread cakesicles as afternoon snacks or dessert. They are both vegan, gluten, nut and refined sugar free, hence suited for all type of diets and allergies.
A few tips:
- I made my cakesicles with sunflower seeds, but you can also use cashew nuts if you don’t need them to be nut free.
- Start by adding all the ingredients for the gingerbread cakesicles except for the water to a high speed blender and mix until you have a fine mixture. Then add just a little of water at a time until you have a mixture that sticks together, but isn’t too sticky.
- This batter makes four small or three larger cakesicles. The recipes can easily be doubled since its no bake.
- I used dark chocolate for the coating, but you can use any chocolate you like and prefer.
- Make sure the cakesicles are really frozen before coating them with chocolate, that will reduce the time for the chocolate to set.
- Use any topping or decoration that you like or prefer for these cakesicles, or just leave them as they are.
- Store in the fridge
Ingredients for these No Bake Gingerbread Cakesicles:
- Sunflower seeds (or cashew nuts)
- Oats
- Desiccated coconut
- Dates
- Gingerbread spice
- Water
- Vegan chocolate
- Coconut oil
- Decoration and topping of your choice (optional)
Other recipes you might like:
- Chocolate Covered Brownie Cakesicles (Gluten & Sugar Free)
- Red Wine Chocolate Truffles (Vegan, Gluten & Sugar Free)
- Gingerbread Muffins with Lingonberries (Gluten & Sugar Free)
- Chocolate Lava Cake (Vegan, Gluten & Sugar Free)
- Spiced Sheet Cake (Gluten, Sugar & Oil Free)
- Chocolate Covered Funfetti Cakesicles (Vegan & Sugar Free)
- Champagne Chocolate Truffles (Sugar Free)
- Gingerbread Brookies (Gluten & Refined Sugar Free)
- Gingerbread Bliss Balls (Vegan & Sugar Free)
- Gingerbread Sticky Cake/Swedish Kladdkaka (Gluten & Refined Sugar Free)
- Saffron & Polenta Cake (Vegan, Gluten & Refined Sugar Free)
- Lussebullar/Saffron Buns (GLuten, Sugar Free & Lower In Fat)
No Bake Gingerbread Cakesicles (Vegan, Gluten, Grain, Nut & Refined Sugar Free)
Ingredients
For the gingerbread cakesicles
- 1 dl Sunflower seeds (or cashew nuts)
- 1/2 dl Oats
- 1/2 dl Desiccated coconut
- 8-10 Dates
- 2-2 1/2 tsp Gingerbread spice
- 1/2-1 tbsp Water
For the coating
- 75 g Vegan chocolate
- 1/2 tbsp Coconut oil
For the topping (optional)
- Pretzels
- Sprinkle
- Gingerbread cookies mashed
- Icing
Instructions
- Add all the ingredients except for the gingerbread cakesicles except for the water in a high speed blender and mix for a few minutes until you have a smooth dough. Add water (start with just a little and add more if needed) depending on how thick your batter is and mix again. Don't add too much water, the dough should just be formable and stick together, but not be sticky.
- Add the dough to silicon molds and press down. Freeze for at least three hours until forzsen.
- Add chocolate and coconut oil to a bowl and melt over a water bath. Pour the melted chocolate into a high glass.
- Line a baking sheet with parchment paper.
- Take the cakesicles out of the freezers and remove from the molds.
- Dip one cakesicle at a time in the melted chocolate and decorate with optional decoration. Repeat until all four cakesicles are done.
- Place in the fridge or freezer for the chocolate to set. Store in the fridge.
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