chocolate-coconut-raspberry cookie

Ingredients:
Dough
40 g rolled oats
60 g grated almonds
1 tbsp nut butter
40 g dates
1 tbsp water

Raspberry filling
60 frozen raspberries (or fresh)
1 tsp chia seeds

Coconut filling
40 g shredded coconut
60 g coconut milk
1 tsp coconut oil

Chocolate glaze
80 g dark chocolate
1-2 tbsp coconut oil


And this is how it's made:

1.     Take out the frozen raspberries to defrost.
2.     Soak the dates in a little hot water for 15 minutes.
3.     Finely grind the rolled oats in a blender. Add the grated almonds, nut butter, water and dates and mix everything into a fine batter.
4.     Place cling film or baking paper on the worktop and place the dough on top. Cover with another sheet of cling film/baking paper. Roll out or flatten the mixture. Chill in the fridge for at least 30 minutes.
5.     Mash the frozen raspberries with a fork, mix with the chia seeds and set aside.
6.     For the coconut mixture, melt the oil and mix with the grated coconut and coconut milk.
7.     Remove the rolled out dough from the fridge. Cut out circles with a cookie cutter (approx. 5 cm in diameter). Spread one circle with a tablespoon of coconut mixture. Spread a teaspoon of raspberry cream on top and cover with a second almond circle. Repeat the process until all of the biscuits are finished.
8.     Chill in the fridge for another 30 minutes. Meanwhile, melt the chocolate and coconut oil in a bain-marie.
9.     Dip the biscuits in the chocolate, allow to drip off briefly and place on a baking tray. Place in the freezer for approx. 15 minutes.

Tip: We only ever make small quantities, as the chocolate-coconut-raspberry thalers will only keep for a few days!