- 100g dates
- 100 g dried apricots
- 1/2 grated apple
- 250 g ground hazelnuts
- 250 ml Hafermilch
- 1 teaspoon gingerbread spice
- Zest of an organic orange
- Vegan chocolate for the icing
- Almonds for decoration
- Soak the dates and apricots in lukewarm water for about 10 minutes until soft. Then drain well and puree into a fine paste with a blender.
- In a large bowl, mix the date and apricot paste with the grated apple, hazelnuts and oat milk. Add gingerbread spice and some orange zest. Mix everything together well until a uniform mass is formed.
- Form small gingerbread cookies and place them on a baking tray lined with baking paper. Bake at 180 degrees top/bottom heat for about 15-18 minutes until lightly golden brown.
- While the gingerbread cookies are cooling, melt the vegan chocolate in a water bath. Dip the gingerbread halfway into the chocolate and decorate with almonds. Allow the icing to set completely before serving the gingerbread cookies.
Christmas timeoften means one sweet temptation after another - cookies, chocolate and of courseGingerbread. But what if we told you that you can enjoy the typical gingerbread treatwithout sugarcan experience?Alternatives are currently very trendy and prove that enjoyment and healthy eating can go hand in hand. Especially now, when the days are getting shorter and the evenings are getting cozier, the time is perfect to try out a special baking idea that is not only delicious but also conscious.
ThisGingerbreaddo not contain any refined sugar, but are still wonderfully juicy and full of flavor - thanks to their natural sweetnessDatesandApricots. The best part? They taste so good that no one will notice that they are “without”. So perfect for!
