- 40 g coconut flour
- 120 g ground almonds
- 80 g maple syrup
- 50 g coconut oil
- ½ tsp cinnamon
- ¼ tsp ground cloves
- 1 tsp orange zest
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- 1 Pure Heavenly Dark Cherry Flavour bar (85g)
- 3 tbsp coconut milk
In the medium bowl, whisk ground almonds, coconut flour, cinnamon, ground cloves, baking soda, orange zest, vanilla extract and pinch of salt. Add maple syrup and melted coconut oil. Mix to form a ball of dough.
Roll out between two pieces of baking paper. Cut out with a Linzer cookie cutter and transfer the dough with the baking tray to the fridge for about 30 min.
Preheat the oven to 180C degrees. Bake for 8-9 min or until golden brown. Cool completely.
For the filing, melt the Pure Heavenly Dark Cherry Flavour bar with coconut milk. Stir until smooth
Spoon a dollop of the filling on each whole cookie, top with the cut out cookie, and chill until the chocolate is firm.
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