- Prep Time
- Cook Time
- 2 cups cashews
- 1 cup almonds
- 3 tbs coconut oil (melted)
- 3 tbs agave syrup
- 1 vanilla pod scraped
- Small pinch of salt
- 1 bar Ombar 90% Cacao
- 1/2 cup raspberries
Start off by preheating your oven on 200 degrees. In a blender or coffee grinder blitz your cashews and almonds until a fine floury consistency. Place the almond and cashew flour in a bowl.
Add coconut oil, agave, vanilla pod, pinch of salt and mix really well with a spoon until you have a semi sticky texture.
Chop up your chocolate and smash your raspberries and gently fold into the mix, don't mix too well. It is nice when you get bursts of different flavours.
Here is the secret - use an old school ice cream scoop to scoop out perfectly sized cookies on a baking sheet. Make sure you get a little bit of everything and evenly spread out.
Bake in the oven for 10 minutes until golden on the top. When you take these amazing cookies out of the oven they might seem soft, that is okay. Just make sure they cool off properly.