LoveChock eat the world happler
  • Produkte
    image description
    Tablets

    Entdecke die Tafeln

    Mehr lesen
    image description
    Bars

    Entdecke die Riegel

    Mehr lesen
  • Über Lovechock
    Unsere Lovestory Unsere Philosophie Unsere rohe Schokolade Direct Trade Unsere Plastikfrei-Mission Unser Team Karriere
  • Rohe Rezepte
  • Store Locator
  • Blog
  • Kontakt
Hero image

Raw Gingerbread man cookies

Ingredients for 15 biscuits:
10 pitted medjoul dates
100 grams of oatmeal
75 grams of hazelnuts
5 tablespoons freshly grated ginger
3 tablespoons date syrup
A pinch of salt
1 bar of Lovechock Apricot & Ginger au bain-marie melted
Decoration: goji berries, edible gold

Additional attributes:
Baking paper
Baking moulds

Instructions

Step 1: Place all the ingredients except the chocolate and decoration in a food processor and mix to a mass.
Step 2: Roll out a long piece of baking paper and place the biscuit dough on one half of the baking paper. Fold the baking paper in half and roll with a rolling pin over the dough until the biscuit dough is about one centimetre thick.
Step 3: Leave it in the fridge for at least an hour or half an hour in the freezer to harden.
Step 4: In the meantime you can melt the chocolate in a bain-marie.
Step 5: Take the dough out of the fridge and cut out moulds.
Step 6: Decorate the biscuits with the chocolate, goji berries and possibly edible gold.

Winter Limited Edition Aprikose & Ingwer
Winter Limited Edition Aprikose & Ingwer

Zartbitter-Rohschokolade mit sonniger Frucht und warmem Ingwer.

Produktdetails
ZURÜCK ZU ALLEN REZEPTEN
LOVECHOCK

Leckere Rohschokolade - nur aus den besten Zutaten in Bio-Qualität

Hier sind wir zu Haus
Lovechock
Asterweg 20 E1
1031 HN Amsterdam
Nehme Kontakt mit uns auf
Tel:
+31 (0)20 7609 100
fax:
 +31 (0)84 867 4137
e-mail:
info@lovechock.com
Folge uns auf Lovechock auf Social Media
  • Terms & Conditions
  • Privacy Policy
  • Contact details
  • FAQ
  • Impressum
  • Career