Date nut gingerbread

Total Duration:

45 Minutes

Portions:

10 Portions

Difficulty:

medium

Ingredients

For the gingerbread dough:
400 g Farmer's Snack Nut Mélange
100 g Farmer's Snack Dates
150 g agave syrup
30 g oat flour
1 pinch of salt
Zest of 1 organic orange
1 slightly heaped teaspoon gingerbread spice

Also:
11 wafers, 7 mm in diameter

For the glaze:
100 g dark chocolate coating
1 teaspoon coconut oil

Preparation

1. Finely grind the nut melange mixture in a blender.
2. Add the dates, agave syrup, oat flour, salt, orange zest, and gingerbread spice and mix to form a smooth dough.
Tip: If the dough is too stiff, add 1 to 2 teaspoons of water.
3. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Place the wafers on the baking sheet, leaving some space between them.
4. Use a tablespoon to spoon the dough onto the wafers in a dome shape and bake the date and nut gingerbread cookies on the middle rack for about 12 to 15 minutes.
5. Allow the gingerbread to cool completely before glazing. Chop the chocolate coating into small pieces with a kitchen knife and melt together with the coconut oil in a double boiler over low heat.
6. Dip the gingerbread upside down into the chocolate coating and allow to harden on a wire rack.