I know I’m cutting it close here, but I can’t help myself from sharing one last Christmas treat with you before the big day.
I’m locked and loaded, armed with my mile-long list, and ready to hit the grocery store one last time on the morning of Christmas Eve to stock up on ingredients for the first few days that my sister and her family are in town. I still have to prepare my cranberry sauce and a few salads in advance, thaw the turkey breasts, get the table decor out and organized, and of course recharge my camera batteries so there is no excuse to miss capturing the moments we share together as a family.
If your to-do list is as long or longer than mine, then these little snowdrops are just the ticket if you’re in a pinch for a sweet treat. You don’t even have to fire up the oven to make them. Just process, roll, refrigerate. (And then kick back and chill out with your loved ones in the time I’ve saved you from rolling, cutting, and baking dough!)
However you celebrate the holiday, I wish you a warm and wonderful close to the year and hope that it’s filled with all the blessings of the season. I’ll be hugging my loved ones a little tighter this Christmas, my heart swelling with gratitude at the gift of yet another wonderful year.
Cinnamon Oat Snowdrops
1/2 cup gluten-free rolled oats
1/4 cup (packed) pitted Medjool dates, roughly chopped
1/4 cup almonds, walnuts, or pecans, roughly chopped
2 tablespoons creamy almond butter
2 tablespoons coconut sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon sea salt
2 tablespoons unsweetened applesauce
Unsweetened shredded coconut, for rolling
In a food processor fitted with the steel blade, process the oats, dates, nuts, almond butter, coconut sugar, cinnamon, and salt until finely chopped. Add the applesauce and process until a dough forms.
Divide the dough into 12 equally sized balls. Roll the balls in shredded coconut. Store in the refrigerator in an airtight container for up to 3 days.