1 cup ground almonds
1/2 cup desiccated coconut
4 tablespoons raw cacao powder
5 tablespoons maple syrup (optionally date or agave syrup)
3 tablespoons coconut oil, melted
2 tablespoons water
1 cup fresh or defrosted raspberries
1/2 cup desiccated coconut, ground
3 tablespoons marpe syrop
4 tablespoons coconut oil, melted
Combine all the cacao layer ingredients (except the water) in a food processor and mix them well.
Add two tablespoons of water to thicken it.
Shape the mixture into a ball and then roll it out on a piece of baking parchment. To prevent the mixture from sticking to the rolling pin, cover it with another sheet of baking parchment. Roll untill the dough is 3 cm thick.
Use a round cookies cutter to cut out small discs, then transfer them into the freezer for 20 minutes.
In the meantime combine all the ingredients for the rasberry filling in a food processor and process until smooth.
Transfer it to the freezer for 5-10 minutes.
Spread the filling on half of the discs, then top each with a second disc and press gently so the filling spreads to the edges.
Refrigerate for 10-15 minutes before serving.
Store in the fridge. They can last up to a week.
They taste best the next day!
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