Ingredients:
Ginger biscuits:
100 g cashew butter or smooth peanut butter
50 ml maple syrup
1 teaspoon Organic Ginger powder
50 g of 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 refrigerator)
30 g of erythritol
30 ml of lime juice
Pinch of salt
1 g arrowroot flour
Optional: Frozen raspberries
Instructions:
Mix the butter with the maple syrup, then add the other ingredients and make a dough. Form small walnut sized dumplings out of it, then flatten them on a greased baking paper, or we can pattern their tops with a fork. (It can also be stretched with a rolling pin and we cut out the circles with a patch cutter)
Bake at 170 degrees for about 30 minutes - until they start to get brown a little.
