Recipes

Ingredients

• 50 g almonds
• 175 g fresh dates
• 4 egg whites
• 1 tsp vanilla powder (not sugar)
• a little bit of salt and pepper

Topping:

• 1 mango
• 1 cup frozen raspberries
• 5 tablespoons olive oil, walnut oil
• Cardamom, cinnamon, vanilla powder
• Hazelnut or almond butter

Preparation

1. Heat the oven to 160°C. Mix almonds, dates and spices in a blender or food processor. Beat egg whites stiff and add the date/almonds mix slowly. Keep the egg yolk and make yourself a nutritious omelet with veggies later!
2. Line a baking sheet with baking paper. Put the mixture on the baking paper using two tablespoons and firm it round and flat with the spoons. 
3. Bake it for 15 minutes, when it’s done it should be soft and golden.
4. If you rather want one big cake, spread out the meringue mixture in what shape you like and bake for 20 to 30 minutes.

For the mango raspberry topping:

1. Mix all ingredients in a blender until thick creme consistence and put it in the fridge for 30 minutes.
2. When the cookies are cold, spread with hazelnut or almond butter and top it with the mango raspberry cream. 

Enjoy!

Snack