Ingredients

• 1 1/2 cups almond flour Bottom
• 1/2 cup nut butter, I like roasted almond butter or PB Bottom
• 1/3 cup maple syrup Bottom
• 1 pint raspberries Bottom
• 1/2 cup chocolate chips Top
• 1 tbsp coconut oil Top

Instructions

1. Bake for 10-12 minutes. Do not overbake. Remove from oven and using the back of a measuring spoon or your thumb, put a imprint on to each cookie while they are still hot but be careful now to burn yourself. This is where the raspberry will go. Place one raspberry in each cup.
2. Evenly divide melted chocolate amongst all cups. Pour over top. Refrigerate until chocolate is solid. Remove from fridge and carefully scoop out each cup. Enjoy right away or place in a container and keep refrigerated until eating.
3. In a double boiler or a small pot on low temperature, melt chocolate and coconut oil.
4. Preheat oven to 350F (180C). In a small bowl, combine almond flour, nut butter and maple syrup. Grease a mini muffin tin with coconut oil.
5. Scoop out batter and roll each into a 1.5 inch ball. Place in a mini muffin tin and slightly flatten with hands or the back of a flat measuring spoon.