These cookies make the perfect edible Valentine gift for your loved one. I love the combination between the richness of the raw cacao and the natural sweetness of the raspberries. I love adding the Lingonberry powder for an extra burst of antioxidants and because it creates the most gorgeous pink colour.
Start by preheating the oven at 180 degrees Celsius.
In a bowl mix the brown rice flour with the raw cacao powder using a whisk to avoid any lumps.
In pan on a medium heat combine the coconut oil, almond butter, agave nectar and vanilla extract. Stir everything together until the coconut oil is all melted and you have a silky and creamy consistency.
Pour in the almond butter mixture on the flour and stir everything together first with a spoon and when the dough start to become too dry use your hands to form a ball.
Line your works surface with a sheet of baking paper. Place the biscuit dough in the middle and cover it with another sheet of baking paper. With a rolling pin start to roll out the dough between the 2 sheets until about ½ cm thick. Stamp out the biscuit using a cookie cutter of your choice and carefully place all the biscuits onto a baking tray covered with parchment paper.
Bake the cookies in the oven for 8-10 minutes. Don’t cook them for longer as they might become too dry or burn. While they are baking start to make your cashew filling.
Drain and rinse the soaked cashews. Place them into a blender and add all the other ingredients. Blend until you have a smooth and creamy consistency. Place the blender in the fridge to help the cream to thicken up even more.
Remove the biscuits from the oven and let them cool down completely.
Once cold spread about 1 heaped teaspoon of the berry cashew cream onto one biscuit and cover with another biscuit to create like a sandwich. Repeat the process for all the biscuits and enjoy!
You can store the biscuits in an air tight container for up to 5 days.
♥ This post & recipe are by Elisa from @happyskinkitchen ♥