No Bake Gingerbread with Coconut Icing

200g oats
40g coconut flour + more for dusting
½ tsp. mixed spice
2 tsp. ground ginger
65g RAW Organic Cashew Butter
120g RAW Organic Pure Blossom Honey
40g molasses
Pinch salt

For the icing:

250g coconut butter
3 tbsp. RAW Organic Pure Blossom Honey
4 tbsp. water

Put the oats into a food processor and grind to a flour.

Add all of the other ingredients and blend until you have a soft dough. It shouldn’t be overly sticky, but it should stick together without crumbling. Add a touch more flour if it is too wet, or a touch more honey/cashew butter if it is too dry.

Dust a little coconut flour onto a clean surface. Take a handful of dough and roll it out using a rolling pin. Use cookie cutters to cut shapes into the dough. Line the cookies on a baking tray that has been dusted with coconut flour. Continue to do this until you have used up all of the dough. Chill in the fridge for an hour minimum. You can also freeze the cookies before icing them. Just line them up on a tray dusted with a little coconut flour and make sure they aren’t touching.
Add all of the ingredients for the icing into a food processor. Blend for 10-20 seconds until combined and smooth.

Once the cookies have chilled you can ice them. Put the icing into a piping bag and decorate your cookies. Put them back into the fridge for the icing to set, for around an hour minimum.

Store your cookies in the fridge until ready to eat.