Gingerbread made of almond flour with dates and chia

Method

Preheat the oven to 180 ° C. Cover dates with 80 ml of hot water, add chia seeds and leave for 10 minutes. Then puree in a blender until smooth. Add almond flour, 40 g chopped bittersweet couverture, apple puree, gingerbread spice and salt and mix everything to a smooth dough.

Make about 40 balls from the dough. Place the balls on a baking sheet lined with baking paper. Dip a fork in water and press the balls flat with the fork back. This creates a grooved surface. Moisten the fork again and again. Bake the gingerbread tar for about 20 minutes until it’s golden brown and allow to cool. Finally, melt the couverture in a water bath and dip the taler in half.

Ingredients

• 110 g Rapunzel dates without stone, minced
• 1 tsp chia seeds
• 100 g almond flour
• 40 g Rapunzel semisweet couverture, chopped small
• 150 grams of apple pie
• ½ tsp gingerbread spice
• 1 Atlantic sea salt

For the glaze:

• 75 g Rapunzel semisweet couverture 4