What do you need:

For the spice nuts:

• 40 grams of melted coconut oil
• 2 heaping tablespoons of Green Sweet Extra Sweet
• 10 grams (tartar) baking powder
• 1 small banana, mashed
• 2 heaping tablespoons of gingerbread spices
• 400 grams oat flour (gluten gluten-free oats ground into flour in a blender)
• hot water

For the chocolate coating:

• 6 heaping tablespoons of organic low-fat cocoa powder
• 10 drops of Green Sweet liquid chocolate
• two tablespoons of Green Sweet Icing
• hot water

For the salted caramel coating

• six tablespoons of musquito powder or maca powder
• a good pinch of Celtic sea salt
• 15 drops Green Sweet liquid stevia Caramel
• hot water

This is how you make them:

Preheat the oven to 180 degrees. Line a baking tray with baking paper. Stir all the nut ingredients together in a bowl and add little bits of warm water at a time until a firm ball is formed. Knead the ball vigorously briefly. Roll the dough into balls and flatten lightly on the baking sheet. Bake the kruidnoten in the middle of the oven for about 35-45 minutes, keep checking in between. Let cool.

For the chocolate coating, stir all ingredients together in a bowl and add very small amounts of warm water at a time, stirring until a firm glaze forms. Roll the kruidnoten in the glaze and let it dry.

For the salted caramel coating, stir all ingredients together in a bowl while adding tiny bits of water here too. Roll the kruidnoten in the glaze and let it dry. The coating will not dry completely.

Source / photos: Monique van der Vloed