5 mins and cook time 15 mins
Make the raspberry jam: blend the raspberries with the raw honey in a food processor until smooth, slowly pour in the chia seeds and mix until they are fully incorporated.
Preheat the oven to 180 degrees Celsius, and line a baking tray with baking paper.
Place all of the dry ingredients into a large mixing bowl and incorporate well.
Pour the wet ingredients over the dry ingredients and mix by hand until well combined.
Using wet hands, roll the dough into balls slightly smaller than the size of a golf ball, and space them an inch or so apart on the prepared baking sheets. Squash flat with the back of a fork, and garnish with desiccated coconut and grated nutmeg.
Bake for 10 minutes and then turn off the heat, allowing the cookies to sit for another 5 minutes in the oven. Transfer cookies to a wire rack to cool and set.
- 1 C / 125g raspberries
- ½ Tbps raw honey
- 1 Tbps Hemp Powder
- 1½ Tbps Chia Seeds
- 1½ C almond flour
- ½ C Nourish Superfood Protein Shake
- ½ tsp salt
- Desiccated coconut
- Grated nutmeg