Chai energy cookies with rosehip & chocolate icing
- Vegan - lactose-free - gluten-free - with date sweetener
Preparation time: 60 minutes - Difficulty level: medium
Ingredients for 7-10 pieces, depending on size:
- 30 g linseed
- 100 g nuts of your choice
- 50 g pumpkin seeds
- 50 g hemp seeds
- 1/2 tsp yogi spice tea classic, loose
- 7 yogi dates, pitted
- 100 ml warm water
- 2 tbsp rosehip powder
- 50 g almond butter, light or dark
- 1 good pinch of salt
- 40 g dried goji berries
- dark and light chocolate vegan, a little coconut oil
- 30 g linseed
- 100 g nuts of your choice
- 50 g pumpkin seeds
- 50 g hemp seeds
- 1/2 tsp yogi spice tea classic, loose
- 7 yogi dates, pitted
- 100 ml warm water
- 2 tbsp rosehip powder
- 50 g almond butter, light or dark
- 1 good pinch of salt
- 40 g dried goji berries
- dark and light chocolate vegan, a little coconut oil
A real soul superfood, not just for uncomfortable fall days. Also great as a healthy snack on the go.
Preparation:
Preheat the oven to 150 degrees top/bottom heat.
First pit the dates and leave to soak with the water for approx. 30 minutes.
In the meantime, roughly chop the linseed, nuts, pumpkin seeds and hemp seeds in a kitchen blender - it should not be floury, but rather crunchy.
Pour the mixture into a bowl and mix the dates with the soaking water to a puree, add all the other ingredients and the seed mixture and mix everything together well.
Using an ice cream scoop or a tablespoon, form equal-sized balls of dough from the mixture, place on a baking tray lined with baking paper and flatten evenly into a cookie shape.
Bake in the preheated oven on the middle shelf for approx. 15-20 minutes. Make sure they don't get too dark around the edges, this can sometimes happen quickly.
The cookies are ready when they are golden brown and smell deliciously chai-scented.
You can leave them to cool on a wire rack. You can of course also enjoy them straight away or refine them with chocolate icing. Then, depending on your choice, sugar will probably come into play.
Light & dark chocolate icing:
Chop the respective sugar chocolate, melt with 1/2 tsp coconut oil over a bain-marie and half dip the cookies. Leave to dry at room temperature or faster in the fridge.
