Ingredients

Chia Jam

• 1 cup frozen raspberries thawed
• 2 Tbsp water
• 1/3 cup chia seeds

Biscuit

Wet ingredients

• 1 flax egg
• 1/4 cup coconut oil (not melted)
• 1/3 cup Mayver’s Almond Spread
• 1/2 cup coconut sugar
• 2 Tbsp maple syrup
• 1 Tbsp almond milk (only if mix is too dry)

Dry

• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 4 Tbsp cacao powder
• 1 cup oat flour
• 1/2 cup almond meal
• pinch of salt

Cashew cream icing

• 1/2 cup cashews soaked
• 1/3 cup coconut cream
• 3 Tbsp maple syrup (or more)
• 1/2 tsp vanilla
• 1 tsp lemon juice
• 2 Tbsp melted coconut oil

Method

1. Preheat oven to 180C
2. Thoroughly mix the wet Ingredients together. Add the dry ingredients and stir to combine. Distribute cookie mixture onto a lined tray (1 tbsp per cookie), and flatten slightly. (I used a scone shape cutter and it helped to shape them perfectly round).
3. Bake for 7 minutes. Once baked allow to cool.
4. To make chia jam combine all jam ingredients, mash the raspberries and set aside.
5. Next, make the cashew cream, add all ingredients to a high-speed blender, blend until smooth and creamy, allow to firm up in the fridge (approx 15 minutes)
6. Sandwich the biscuits with 1 tsp of chia Jam and 1 tsp of cashew cream icing.
7. Allow to set for a further 15 mins in the fridge

This vegan and gluten free recipe is from the amazing @emerson_cooks