Ingredients:
For the biscuits:
- 90 g lukewarm water
- 125 g Bake-Free Sweet & Savoury flour mixture
- 45 g sweetener
- 12 g organic cocoa powder
- 30 g almond flour
- 2 charcoal tablets ground into powder (you can leave it out, it was only included because of its color)
- 20 g coconut oil
- 1 tablespoon chocolate flavoring
For the cream:
- 50 g cashews nuts
- 20 g sweetener
- 1 teaspoon vanilla extract
- a few drops of lemon juice
- 20 g warm water
- 2 g konjac flour
Preparation:
Mix the ingredients for the biscuits and let it rest for 5 minutes. Roll it out on a dry surface to a thin sheet and cut out all the dough toi round shapes (I got 20 biscuits with a diameter of 5.5 cm). Put them on a baking sheet lined with silicone baking paper, and press their surface with a cookie stamp. Bake in a preheated oven at 180 degrees celsius for 10-11 minutes. While it's baking, thoroughly blend the ingredients of the cream (the cashews should be soaked for a few hours beforehand, then filtered and rinsed).
