Lakanto Kenya

Ingredients:
* 2 Tbsp (3g or 0.11 oz) peppermint, fresh
* 2 Tbsp (24g or 0.85 oz) Classic Lakanto Monk-fruit Sweetener
* 1-½ c (356g or 12.54 oz) water
* ¾ large - 8 1/4" long (210g or 7.41 oz) cucumber, peeled
* 2 lemons (94g or 3.32 oz), raw lemon juice

Method:
1. Roughly dice the cucumber and add to a blender along with the lemon juice, water, mint leaves, and Classic Lakanto Monkfruit Sweetener.
2. Blend together until you have a smooth liquid.
3. Strain the lemonade through a fine cheesecloth or nut milk bag to remove any fibers.
4. Chill, or serve over ice with a slice of lemon and cucumber for decoration.

Ingredients:
* 2 cups almond meal
* 1 cup Lakanto Classic (or Lakanto Golden for a deeper flavour)
* ¾ cup gluten-free white flour
* 4 tbsp cacao powder
* ½ tsp bi-carbonate soda
* ¼ tsp xanthan gum
* Pinch of salt
* ⅓ cup coconut oil
* 1 tsp butterscotch essence
* 2-3 tbsp almond milk (to bind)
* Chocolate replacement (for Lakanto Chocolate Crumb):
* 6 tbsp finely chopped sugar-free dark chocolate, 4 tbsp for mixing, 2 tbsp for topping before baking
* Optional topping (instead of Lakanto Chocolate Top-ping):
* 2 tbsp melted sugar-free dark chocolate

Method:
In a large-size bowl, add all the dry ingredients and 4 tbsp of the chopped chocolate and mix until combined.
2. Add the wet ingredients to the bowl and mix until the mixture forms a soft dough that can be pinched between two fingers and holds together. Add more almond milk if necessary.
3. Carefully roll the dough into a tight log shape and place it in the fridge for 20 minutes to firm up.
4. Once chilled, cut the log into 6-10 mm slices and place them on a baking tray. Sprinkle the remaining chocolate on top if desired.
5. Bake the cookies for 12-18 minutes, or until the edges are crisp.
6. Shorter baking time gives a crisp outside and soft, brownie-like center; longer baking makes them crisp throughout.
7. Enjoy immediately, or store in an airtight container.