Dark Chocolate Raspberry Cookie Dough Hearts
Ingredients
- 1/4 cup (65g) almond butter (or any nut/seed butter)
- 3 tbsps (60g) maple syrup
- 1/2 cup (60g) unsweetened applesauce
- 1 tsp vanilla extract
- 1 cup (120g) almond flour
- 1/4 cup (30g) coconut flour
- 1/2 tsp salt
- 1/4 cup (40g) Hu Gems, chopped
- 1/2 cup (15g) freeze dried raspberries
- 1/2 cup Hu Gems, melted
Preparation
Stir together the almond butter, maple syrup, applesauce, and vanilla until smooth.
Add the flours and salt and mix to combine.
Gently fold in the chopped Hu Gems and freeze dried raspberries.
Roll out to approximately 1/2 inch thickness between two sheets of wax paper.
Cut into hearts, re-roll scraps, and cut again to get approximately 24 small hearts.
Freeze for 1 hour.
Melt the 1/2 cup Hu Gems
Dip in melted chocolate and chill until set.
