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.
- 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
- To make the jam, mix the raspberries and chia seeds and leave the mixture to set for 15 minutes.
- Start by melting the coconut oil in the double boiler and add coconut sugar, stirring to dissolve.
- Add coconut milk and gingerbread spice, stirring so everything mixes.
- Grind sprouted and dehydrated almonds and oatmeal in a spice grinder to get it ground.
- Put coconut and oat flour, salt, agave nectar and the rest of the ingredients in a food processor. Process until the dough comes together.
- 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.
- Place a small spoonful of jam in the middle of the balls.
- 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)
- 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.