Lebkuchen with Dark Chocolate Glaze

Ingredients

• 100 g almonds
• 50 g pecans
• 50 g cashews
• 2 dried plums
• 35 g almond butter
• 1 tsp Lebkuchen spice
• 1 tsp Baking Soda
• 1 tbsp beetroot syrup
• 15 baking sheets (Ø 50 mm)
• 150 g vegan dark chocolate couverture
• 1 tsp coconut oil

Instructions

1. 1.

   Set aside three almonds and pecans each. Finely grind the remaining almonds and cashews; finely chop the remaining pecans and plums.

2. 2.

   Mix nuts with plums, almond butter, Lebkuchen spice, and baking soda in a bowl. Pour beetroot syrup over and combine into a sticky dough.

3. 3.

   Line a baking sheet with parchment paper and arrange the baking sheets on top. Spread the dough onto the sheets and smooth with a damp spoon. Bake at 160 °C (fan 140 °C; gas: level 1–2) for 15–20 minutes. Remove and cool.

4. 4.

   Meanwhile, chop the chocolate and melt it over a double boiler with coconut oil. Coat the Lebkuchen in the glaze. Chop the reserved almonds. Decorate the Lebkuchen with remaining pecan halves and almonds as desired.