for 8 pieces

Coconut filling

1 tin	coconut milk, 400 ml (e.g. BLUE ELEPHANT)
1 tbsp	maple syrup

Dough

110 g	spelt flour
1 tsp	baking powder
¼ tsp	sodium bicarbonate
1 tbsp	cocoa powder
25 g	coconut palm sugar
¾ dl	maple syrup
100 g	white almond cream (e.g. KARMA)
½ tsp	vanilla paste
1 pinch	salt
2 tbsp	water

Raspberry filling

120 g	raspberries (fresh or frozen)
2 tbsp	chia seeds
2 tbsp	maple syrup

Shaping, baking and glazing the cookies

150 g	dark chocolate, in pieces
2 tbsp	coconut oil (approx. 20 g)

How it's done

Coconut filling

Place the tin of coconut milk in the fridge over night. Use a spoon to remove the solidified top part of the milk, mix this with the maple syrup to make the filling and spoon into a piping bag and refrigerate.

Dough

Mix the baking powder, sodium bicarbonate and cocoa in a bowl. In a second bowl mix the coconut flower sugar with the maple syrup, almond cream, vanilla and salt, then add to the dry ingredients together with 2 tsbp. water (or a little more if required) and mix to form an even dough.

Cover the dough and chill for approx. 1 hr.

Raspberry filling

Place all the ingredients into a pan and simmer for approx. 10 mins. while stirring with a whisk, then leave to cool.

Shaping, baking and glazing the cookies

Divide the dough into 16 equal pieces, roll into balls and place these onto a baking tray lined with baking paper leaving sufficient space between them, then wet your fingers and press the cookies flat.

Bake: for 10-12 mins. in the centre of an oven preheated to 175°C.

Leave the cookies to cool. Spread half the cookies with the raspberry filling, then pipe on the coconut filling. Place the remaining cookies on the top of the filling. Chill the cookies for approx. 2 hrs.

For the glaze melt the chocolate and coconut oil over a low heat, pour over the cookies and leave in the refrigerator to set.

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