Frosting:

• 115 gram cream cheese
• 60 gram soft butter
• 85 gram Erythritol frost
• 50 gram OKONO Vegan milky chocolate
• 1 tablespoon coconut oil

Cookies:

• 50 gram almond flour
• 30 gram coconut flour
• 60 gram Erythritol frost
• 1 teaspoon baking powder
• pinch of salt
• 85 gram unsalted butter
• 2 eggs
• 1 teaspoon vanilla extract
• freeze dried fruit

• Preheat the oven to 175°C.
• Line a baking sheet with baking paper.
• In a large bowl, mix together all the dry ingredients for the cookies.
• Add the softened butter, eggs and vanilla extract and stir until a dough forms.
• Let the dough rest for a few minutes.
• Shape the dough into 12 balls. Place them on the baking sheet and press them slightly flatter.
• Bake for 10-12 minutes in the preheated oven.
• Let the cookies cool and make the frosting.
• Beat the cream cheese and softened butter together until smooth.
• Melt the Vegan milky chocolate with the coconut oil.
• Add the chocolate under the cream cheese mixture.
• Now add in the dry ingredients.
• Cover each cookie with the frosting.
• Top with crumbled freeze-dried red fruit.