CHOCOLATE COOKIES with RASPBERRY CREAM

Chocolate cookies:
1/4 cup coconut flour

1/4 cup almond flour

1/4 cup cacao powder

2 tablespoons maple syrup

2 tablespoons melted coconut oil
Raspberry cream:

1 full fat can coconut milk 

1/2 cup frozen raspberries

3 tablespoons berry powder (optional) 

2 tablespoons maple syrup

1/2 teaspoon vanilla powder

To make the cookies: stir the ingredients together until you have a thick, sticky, slightly crumbly dough. Press into cookies and put in the freezer.

To make the raspberry cream: whisk the coconut milk into whipped coconut milk using this recipe, then add the other ingredients. Alternatively, blend the coconut fat with the other ingredients until smooth. Leave in the fridge to harden up, until it’s like frosting, for a couple hours. Then scoop onto your cookies and enjoy! Not a surprise: they’re extra good dipped in chocolate.

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