- raisins: 50 g
- dates: 50 g
- coconut flour: 50 g
- ground tiger nuts / almond flour: 25 g
- rye flour: 25 g
- apple sauce: 50 g
- grated orange peel: 1 piece(s)
- gingerbread spices: 1 tsp
- apricots: 50 g
- dark chocolate: 50 g
- coconut oil: 1 tsp
Let the raisins and the dates soak in hot water for about 30 minutes.
Stir them together with the apple sauce - if necessary add some of the water that was being used for soaking in the raisins and the dates.
Then stir them together with the remaining ingredients needed for the bottom and press the dough into a small baking form.
Bake at 180 degrees Celsius in your fan-assisted oven for 10-12 minutes and afterwards let it cool off a bit.
In the meantime puree the apricots together with water until they turn into a marmelade-like texture. Spread the mixture over the cooled off bottom.
Finally melt the chocolate together with the coconut oil in a bain marie and spread over the apricot layer.
Let it cool off and then enjoy!