- ¼ cup Teff flour, or rice flour
- ¼ cup dark cocoa powder
- ¼ cup + 2 tbsp maple syrup
- 200g coconut cream (when solid, it looks a bit like coconut butter)
- 2-3 tbsp maple syrup
- ½ fresh vanilla pod
- 3-4 tbsp coconut milk or another plant-based milk alternative
Sift the flour and cocoa powder, gradually add maple syrup and stir until all is well combined. Place in the fridge for about 10 minutes. Melt the coconut cream until just soft. Do it over a water bath, otherwise it burns very easily. Add vanilla and 3 tbsp of milk and combine well. If it is too runny, put it in the fridge to set.
Form the dough into small balls and place them in rows on a lined baking tray. Flatten the balls with the bottom of a glass/cup. To prevent sticking to the bottom of the glass, flatten them through a small piece of greaseproof paper. Bake the cookies for 8 minutes in 180 degrees Celsius. Cool them down completely before filling with cream. Be generous with the filling! Store the cookies in the fridge. Enjoy!