Name: Ginger Kisses
Ingredients: 50g Cocobella Vanilla Coconut Yoghurt; 50g maple syrup; 60g nut butter of choice; 60g flour of choice; 1 tsp ground ginger; 1/2 tsp cinnamon; 1/2 tsp baking powder; 40g Cocobella Vanilla Coconut Yoghurt; 10g maple syrup; 10g coconut flour

Ingredients

50g Cocobella Vanilla Coconut Yoghurt
50g maple syrup
60g nut butter of choice
60g flour of choice
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp baking powder

Filling:

40g Cocobella Vanilla Coconut Yoghurt
10g maple syrup
10g coconut flour

Method

Preheat oven to 150 degrees Celsius and line a baking tray with baking paper.
Add the coconut yoghurt, maple syrup and nut butter to a medium bowl and whisk to combine.
Add in the flour, ginger, cinnamon and baking powder and mix until a thick batter forms. Divide the mixture by placing a tablespoon of the batter on to the tray (I divided mine into 18) and then using wet hands shape to form a ball and then flatten out to desired thickness.
Place in the oven to bake for 20mins.
While the biscuits are cooling, mix together the coconut yoghurt and maple syrup for the filling. Add the coconut flour and mix until thick.
Add a spoonful onto each biscuit, divide into pairs then sandwich together! Store in the fridge for up to 5 days.