Ginger biscuits


Wonderfully sweet and spicy cakes with a crispy surface and a gooey core, GLUTEN-FREE AND BAKED WITHOUT SUGAR.

ca. 15 biscuits

250 ml cashew nuts 2 tsp Superfruit Coconut flour  
250 ml medjool dates, stoned 1 tbsp Superfruit Coconut oil  
1 tbsp ground ginger    

Preheat oven to 180 degrees. Line a baking sheet with baking paper.Mix all ingredients together in a powerful blender. Roll the dough into small balls and place on the baking sheet, flatten them to the desired thickness. Bake for approximately 10 minutes or until the biscuits turn golden brown. Let the biscuits cool and then drizzle melted chocolate over the top.