Gluten-free cocoa-cinnamon Moroccan cookies
Gluten-free moroccans, not only full of sweet fruit, but also cinnamon and cocoa.
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- 90 g Universal mix Liana
- 1 PL Liana dark cocoa
- 200 ml soy cream
- 300 ml soy milk
- 2 bags Liana cinnamon sugar
- 100 g vegetable fat
- 120 g cane sugar
- 200 g mixed nuts - peanuts, walnuts and hazelnuts
- 100 g of dried fruit - plums, figs, raisins
- 100 g candied peel - lemon, orange
For rubbing
- 100g Chocolate Liana 70%
- 30 g vegetable fat
- Cook a thick porridge from Universal mix, vegetable fat, cane and cinnamon sugar, cream and milk. Mix chopped dried fruit, candied peel and nuts into the still hot porridge.
- Place heaps of the sweet mixture on a sheet lined with baking paper, which we press into pancakes with a spoon. Bake at 200 °C for about 12 minutes. Let it cool down.
- Melt the chocolate with the fat in a water bath and coat the bottom of the moroccans with it. Let it harden.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 90 g Universal mix Liana
- 1 PL Liana dark cocoa
- 200 ml soy cream
- 300 ml soy milk
- 2 bags Liana cinnamon sugar
- 100 g vegetable fat
- 120 g cane sugar
- 200 g mixed nuts - peanuts, walnuts and hazelnuts
- 100 g of dried fruit - plums, figs, raisins
- 100 g candied peel - lemon, orange
For rubbing
- 100g Chocolate Liana 70%
- 30 g vegetable fat
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