Ingredients
Scale
For the Cookies:
- 16 Schar Gluten Free Honey Grams
- 30 gr 99% Dark Chocolate
- 30 gr Dairy Free White Chocolate
- 1 handful Red Currants
- 1 spring of fresh Mint Leaves
- 1 tbsp Puffed Millet
For the Matcha Latte:
- 8 gr Matcha Green Tea Powder
- 200 ml full fat Coconut Milk (or 500 ml your favorite plant based milk)
- 300 ml Water (to water down the full fat coconut milk)
- 5 leaves of fresh Basil
- 10 leaves of Mint
- 1 tsp Vanilla Extract
Instructions
- Place your gluten free cookies on a cutting board. Wash the currants and mint leaves and let them dry.
- Warm up a small pan over the stove, keep the burner on the mininum and put in the dark chocolate, moving it around the pan until it’s completely melted.
- Take a teaspoon and drizzle some melted chocolate over your gluten free honeygrams.
- In a clean pan, repeat the same procedure for the white vegan chocolate and drizzle it on the cookies like you see in the photos.
- While the chocolate is still warm, decorate your gluten free Christmas cookies with some red currants, puffed millet and mint leaves. Make sure to place them on top of the melted chocolate so that they stick to it.
- To prepare the Matcha Latte, warm up your dairy free milk, pour it in a high speed blender together with the other ingredients and blend until the leaves are completely dissolved into the liquid.
- Pour your green latte in a cup and start dipping your gluten free Christmas cookies in it! ?
- Category: Dessert