For the biscuits
250g of ground almonds
100ml of maple syrup
2 teaspoons of vanilla powder
1 tablespoon of coconut oil
2 tablespoons of brown rice flour
For the chocolate
60g of cacao butter
3 tablespoons of cacao powder
3 tablespoons of maple syrup
Pinch of salt
10g of freeze dried raspberries
Pre-heat the oven to 175 degrees Celsius (fan).
To make the biscuits simply mix all ingredients together in a large mixing bowl until well combined. Line a baking tray with greaseproof paper, then scoop out 1 spoonful of the mixture at a time roll into a ball. Flatten the ball onto the greaseproof paper and either shape into a round flat biscuit, or using a heart shaped cutter press the dough into a heart shape (adding the offcuts to the next biscuit so they don’t get wasted!) When you’ve used all the mixture in this way, bake the biscuits in the oven for 12-14 minutes until turning golden brown, then place them on a rack too cool.
Make the dipping chocolate by melting the cacao butter, cacao powder, maple syrup and salt together over a low heat. I like to leave the chocolate to cool and thicken for a bit before dipping the biscuits so they get a nice thick layer of chocolate!
When the biscuits have cooled completely and the chocolate has thickened a bit, dip half of each one into the chocolate and place them onto a piece of greaseproof paper on a tray or chopping board. When you have dipped all the biscuits, crush the freeze dried raspberries in your hands and sprinkle the bits over the chocolate on the biscuits. Then place the tray in the fridge for an hour or so until the chocolate has set.