Gingerbread made of almond flour with dates and chia
40 Min.
Approximately 40 pieces
Vegan
Info
- Perptime 20 Min.
- Baketime 20 Min.
Ingredients
Portions
- 110 g Dates pitted Deglet Nour HIH
- 1 tsp chia seeds
- 100 g almond flour
- 40 g Rapunzel semisweet couverture, chopped small
- 150 grams of apple pie
- 1 tsp gingerbread spice
- 1 Atlantic sea salt fine
- 75 g Rapunzel semisweet couverture
Preparation
Preheat the oven to 180 ° C. Cover dates with 80 ml of hot water, add chia seeds and leave for 10 minutes. Then puree in a blender until smooth. Add almond flour, 40 g chopped bittersweet couverture, apple puree, gingerbread spice and salt and mix everything to a smooth dough.
Make about 40 balls from the dough. Place the balls on a baking sheet lined with baking paper. Dip a fork in water and press the balls flat with the fork back. This creates a grooved surface. Moisten the fork again and again. Bake the gingerbread tar for about 20 minutes until it’s golden brown and allow to cool. Finally, melt the couverture in a water bath and dip the taler in half.
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