1/3 Cup Plus 2 Tablespoons of Coconut Butter, melted
3 Tablespoons of Coconut Oil
3/8 Cup of Coconut Sugar
1/2 Cup of Coconut Milk
2/3 Cup Sweet Potato Flour
3/8 Cup of Arrowroot
3/8 Cup of Coconut Flour
1/4 teaspoon of Kosher Salt
1 1/2 teaspoons of Ceylon Cinnamon
1 teaspoon of Freshly Grated Ginger
1 teaspoon of Pure Vanilla Extract
Chop the cranberries and walnuts and set aside. Cream the coconut butter, coconut oil, and coconut sugar together until fully incorporated. Add the coconut milk and beat, scraping down the bowl. Add the remaining dry ingredients and vanilla and mix well.
Using about 1-2 Tablespoons of dough, roll into a ball and flatten with fingers into a circle on parchment covered baking sheets. Bake for 12 minutes. Remove to cooling racks and frost when cooled.
For The Frosting:
For the frosting I just put together a simple glaze with powdered sugar, melted dairy free butter, a pinch of kosher salt, 1/2 teaspoon of pure vanilla extract, and maple syrup. You’ll only need about a finished 1/2 cup for drizzling. Whisk until smooth and drizzling consistency.