Details
15 min
30 min
vegan
Method
Mix the grated coconut, vanilla powder and salt in a bowl. Add tahini, coconut oil and rice syrup and mix well. Place the mass into the freezer for 10 - 15 minutes until the consistency becomes more firm. Form with your hand about 15 cookies and decorate with almonds on top. Freeze cookies for 30 minutes in a freezer before serving. Store extra cookies in an airtight container and keep in freezer or refrigerator before serving.
Ingredients
- 200 g Rapunzel coconut grated
- 1 tsp Rapunzel bourbon vanilla
- 1 pinch Rapunzel atlantic sea salt fine
- 130 g Rapunzel Tahini (sesame butter)
- 120 g Rapunzel coconut oil virgin
- 150 g rice syrup
- 12 - 15 Rapunzel european almonds
