Almond, Tahini, Raspberry Heart Biscuits (Gluten Free)

Course: Dessert, Side Dish


Ingredients for the cookies:

  • 200 g ground almonds
  • 3 tbsp tahini
  • 2 tbsp maple syrup
  • 6 medjool dates pitted
  • 1 tbsp peanut butter
  • 2 tbsp buckwheat flour
  • Pinch sea salt flakes
  • Jam recipe

Ingredients for the jam:

  • 480 g frozen raspberries
  • 3 tbsp chia seeds
  • zest & juice of 1/2 small lemon
  • 3 tbsp maple syrup


Cookies Method

  • Preheat oven to 180c.
  • Line baking tray with baking paper.
  • Add all the ingredients to a food processor and blitz to combine.
  • Scoop up the mix, squeeze together to combine and roll into a ball, then roll out with a rolling pin.
  • Using heart-shaped cookie cutters,–Cut out 8 large hearts and then smaller ones out of the centre of 4 of the hearts.
  • With a pallet knife, carefully place the hearts on a lined baking tray. Remove the smaller hearts and place on the tray separately.
  • Bake for 15 minutes, allow to cool before spreading jam over the solid heart. Place the heart with a hole over the top.

Jam Method

  • Place the frozen raspberries in a small saucepan and gently heat until not only thawed through but the fruit has begun to break down.
  • Before the fruit turns into total mush, remove the saucepan from the heat, transfer the fruit mixture into a bowl and let it cool slightly.
  • Taste the fruit and add the maple syrup and lemon juice and zest to taste (more or less will be needed depending on the tartness of the fruit).
  • Stir in the chia seeds, decant the mixture into a sterilised glass jar and once completely cooled store in the fridge overnight.
  • The next day the chia jam will have set and is ready to use.


Millie Pike - CNM Natural Chef Student