Ingredients :
Gingerbread cookies
100 g cashew butter or smooth peanut butter
50 ml maple syrup
1 teaspoon Organic Ginger Powder
50 g coconut flour
Pinch of salt
Raspberry-lime cream
100 g cashews - soaked in water overnight
100 ml coconut cream (canned is better because it solidifies in the fridge)
30 g powdered erythritol
30 ml lime juice
Pinch of salt
1 g konjac flour (arrowroot flour)
Optional: Frozen or freeze-dried blueberries
Preparation :
Mix the seed butter with the maple syrup, then add the other ingredients and work into a kneadable dough. Form smaller walnut-sized balls from it, then flatten them on a greased baking sheet, or you can make patterns on the top with a fork. (You can also roll them out with a rolling pin and cut out the circles with a cookie cutter)
Bake at 170 degrees for about 30 minutes - until they start to brown slightly.
In the meantime, you can prepare the cream: mix the soaked cashews, coconut cream, erythritol, lime juice and a pinch of salt in a blender into a smooth, silky cream. When it's ready, you can add about 1 g of konjac flour, which will help thicken it into a firmer, spreadable cream. If it seems too thin, you can add a little more konjac flour, but it's worth being gentle with it, because if you add too much, the cream will become rubbery. Put the cream in the freezer for 1 hour so that it can really solidify. Before assembling the biscuits, mix lyophilized (or frozen) raspberries into the cream, then spread one biscuit and stick another on top. Keep it in the refrigerator, you can sprinkle with powdered erythritol before eating.
