Ginger Bread
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Tip: For those that have a histamine intolerance, you can still enjoy these heavenly gingerbread! Just use tigernut flour instead of the hazelnuts and if you don’t tolerate almonds you can use more tigernut flour. Instead of the dark chocolate cover, you can just use white vegan chocolate:). It will taste a bit different but still great!
INGREDIENTS
Method:
Preheat the oven to 180°C and line a baking tray with baking paper. Place all the ingredients for the gingerbread, except for the Toppings into a food processor and mix until you have a dough. I love when there are still some pieces of dates and nuts in there but it's up to you how smooth you like it. For 10-12 round gingerbreads and bake for 15 minutes. Let the gingerbreads cool off completely.
In the meantime, melt the chocolate with the coconut in a water bath and cover the ginger bread in it. Sprinkle some almonds on top and let them cool off.