60gcoconut cream the thickened coconut cream from a can of full-fat coconut milk
Preheat oven to 175 °C. Line a baking sheet with a non-stick baking paper.
Mix dry ingredients in a bowl: 50 g ground and 50 g chopped peanuts, rolled oats, coconut flour, baking powder, and gingerbread spices.
Place chickpeas, 1 tablespoon almond milk, peanut butter, and drained dates in a food processor (or a blender) and process until you get a relatively smooth paste. Transfer to a bowl with dry ingredients.
You can use a spoon or your hands and mix until the dough begins to stick together and everything is well combined.
Taste and adjust flavor as needed.
Form the dough into small cookies using your hands or by pressing the dough out on parchment paper and using a cookie cutter. My cookie cutter measures approx. 5 cm in diameter (2 cm in height) which will give you maybe 25-26 cookies. Shape cookies and put them on the baking sheet.
Bake for approx. approx. 14-15 minutes (depending on the size of the cookies).
Remove the cookies from the oven and leave them to cool down completely. They will continue to firm up while cooling.
Thinly frost cookies with chocolate frosting.
Melt the chocolate in a medium pot over low heat. Stir until smooth. Let it cool down a bit.
Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.
Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.