Ingredients
Scale
- 300 gr Gluten Free Flour Mix (I used Schar)
- 60 gr melted Coconut Oil
- 3 free range Egg Yolks
- 60 gr Lemon Juice
- 60 gr Dates
- 1 pinch of Stevia
- Grated Zest of 1/2 Lemon
- 100 gr Apricot Jam
- 30 gr 100% Dark Chocolate
Instructions
- Preheat the oven to 350 F.
- Combine flour, yolk, coconut oil, lemon juice and lemon zest in a bowl and mix well.
- As all the ingredients start binding, add in the stevia and smashed dates and knead well.
- When you have a compact ball of dough, roll it down with a rolling pin until 1/4 inch thick.
- Creates lots of circles using a round cookie cutter and put 1/2 tsp of apricot jam in the middle of half of the circles of dough you cut.
- Place the second half of circles on top of the ones covered with jam and press them down on the borders using a fork,
- Dab a thin layer of apricot jam on top of your gluten free treasure chests and bake them for 25/30 minutes depending on your oven.
- Once they cooled down completely, melt some dark chocolate and drizzle it on top of your gluten free treasure chests.
- Let the chocolate solidify in the refrigerator for about 15 minutes and serve.