Method

Preheat the oven to 160 fan/350 F/Gas mark 4

If using  whole oats/flakes blend 150g in a blender to create oat flour, next, if only using freeze dried raspberry pieces, blend 15g of the raspberries to create the raspberry powder ( add another 35g if also decorating . Blend until you have a fine powder. Then put through a fine sieve to remove raspberry seeds.

In a large bowl, add all of the dry ingredients together. The oat flour, 35g freeze dried raspberry pieces, 12g raspberry powder, date sugar, baking powder, coconut milk powder and a pinch of sea salt.

Next add the olive oil, 3tbs of water and 3 tbsps of chicory root syrup. Mix all together until well incorporated and bring the dough together with your hands.

Put the dough in between two sheets of baking paper and roll out (4-5mm thickness).

Cut out the cookies in the shape of your choice. Place on lined baking sheet.

Bake in the oven for 15 mins then remove. Wait a couple of minutes before turning over each cookie and baking for a further 5 minutes. Leave to cool for a few minutes then transfer to a wire rack. Once they have completely cooled, if not decorating, store in an airtight container.

If decorating; in a heat proof bowl add cacao butter, coconut milk powder, cashew nut butter, coconut oil, vanilla extract and 12g raspberry powder. Place the bowl over a saucepan with a few inches of water. You want the bowl to fit snugly without touching the water. Gently heat the water to a simmer (not a boil). Stir continuously until the cacao butter has melted and all the ingredients are well mixed together. Remove from the heat and pour the chocolate into a blender together with the dates. Blend well, then pour back into the heat proof bowl.

Sit the bowl into a larger bowl with cold water to help cool the chocolate down, stirring often.

The chocolate needs to be cooled and thick enough to coat the biscuits. If the chocolate sets too much, you can sit the bowl of chocolate in a warm bowl to melt again.

Place a sheet of baking paper under a wire rack and dip half of the cookie into the chocolate and place onto the wire rack, decorate with freeze dried raspberry pieces. Repeat process until all the cookies are decorated. Once the chocolate has set sore in an airtight container.

Delicious heart shaped cookies that have ZERO refined sugars and as always from our kitchen are 100 % plant-based and gluten free. Made with TANGY freeze-dried raspberries and decorated with SWEET homemade ruby chocolate, opposites really do attract in this truly tasty combination!

*All of our recipes are tested in the Against the Grain kitchen and oven. Baking times can vary, especially depending on your specific oven and its size. The times are an estimate only. Everyone’s kitchen tools are also a little different. Prep time may take longer or shorter than listed due to the type of equipment used*