Vegan No-Bake Pepparkaka Thumbprints with Raspberry Chia Jam

No-Bake Pepparkaka Thumbprints with Raspberry Chia Jam

No-Bake Pepparkaka Thumbprints with Raspberry Chia Jam

Pepparkakor or Swedish gingerbread cookies are a beloved Swedish Christmas tradition. This raw vegan twist takes the delicious flavour of these popular cookies to create a healthy version topped with raw chocolate and tart raspberry chia jam.

Servings: 1

Servings: 1

Ingredients

Method

Ingredients

(Servings: 1)

  • For the dough:
  • 100 100 g sprouted almond flour
  • 2 2 Tbsp coconut flour
  • 2 2 Tbsp gluten free oat flour
  • 1 1 tsp gingerbread spice
  • 2 2 Tbsp coconut oil
  • 1 1 tsp licorice salt
  • 2 2 Tbsp coconut milk
  • 2 2 Tbsp coconut sugar
  • 2 2 Tbsp raw agave syrup
  • For the filling:
  • 100 100 g fresh raspberry
  • 1 1 Tbsp chia seeds
  • To decorate:
  • 50 50 g tempered raw chocolate

Method

  1. To make the jam, mix the raspberries and chia seeds and leave the mixture to set for 15 minutes.
  2. Start by melting the coconut oil in the double boiler and add coconut sugar, stirring to dissolve.
  3. Add coconut milk and gingerbread spice, stirring so everything mixes.
  4. Grind sprouted and dehydrated almonds and oatmeal in a spice grinder to get it ground.
  5. Put coconut and oat flour, salt, agave nectar and the rest of the ingredients in a food processor. Process until the dough comes together.
  6. Place the dough on a baking sheet paper, cut them about 12 – 14 pieces using a 4cm cutter and roll into a ball. Press the thumb in the middle of the ball.
  7. Place a small spoonful of jam in the middle of the balls.
  8. Place all cookies on a dehydrator tray and leave to dry in the dehydrator at 42 ° C for about 2 -3 hours. (If you don’t have a dehydrator you can also this process and consume them as they are)
  9. Melt tempered raw chocolate using a double boiler, transfer to a piping bag, cut the tip of the piping bag a bit. Decorate the corners of cookies by pouring thin 3-4 lines from chocolate.

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