Bouchées de la Luna

Ingredients for 1 servings:

• 20 g flour
• 20 g oat flakes
• 1 tsp baking powder
• 20 g avocado(s), peeled
• 20 g banana(s), peeled
• 10 g chocolate, white
• 20 g chocolate sprinkles, dark
• 30 g sugar, brown
• 10 g butter
• some lemon juice
• 50 g cream cheese
• 8 scoops of confectionery (Raffaello)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Crunchy banana cookies with coconut cream

Mix the flour with the oats and baking powder. Chop the avocado and banana into small pieces, mash them with a fork, and mix them with the melted white chocolate. Melt the butter and stir it in. Add the flour mixture to the avocado-banana mixture, add the brown sugar and chocolate sprinkles, and mix everything well. Place either circles about 6 cm in diameter on a baking sheet lined with baking paper or simply spread the dough evenly into a large rectangle or circle. Bake in a preheated oven at 180 degrees Celsius for 20-30 minutes (use a toothpick to test the dough!). Once cooled, cut out moons (two moons can easily be cut out from round cookies). Chop the Raffaello balls and melt them in a small saucepan or bowl. Gradually stir in the cream cheese, then season with lemon juice. Spread each cookie with the coconut cream and top with a second cookie. Refrigerate until ready to serve.