Chocolate Chip/Raspberry Cookie Cups

1/2 cup cashew butter

3 tbs ghee

3 tbs coconut oil

2 eggs

2 tsp vanilla

Pinch of salt

3/4 cup almond flour

1/4 cup chocolate chips

1/4 cup raspberries

3 tbs coconut flakes

1 tbs arrowroot starch

Sweetener of choice

(1 small can of coconut cream fills 2 cookie cups)

Vanilla 1/4 tsp per can

Sweetener of choice (I use about 8 drops of monk fruit extract per can)

1) Preheat oven to 350

2) Melt the ghee, coconut oil, and cashew butter together

3) In another bowl mix the baking soda, salt, almond flour, coconut flakes, and sweetener

4) Mix both bowls together and add in the vanilla.

5) Split the batter in half.

6) In one half of the batter, mix in 1/4 cup chocolate chips.

7) In the other half, mix in 1/4 cup raspberries.

8) Store in fridge for about 15 minutes

9) Grease cupcake tin and stick batter on edges.

10) Bake for about 7-10 minutes

11) While baking, prepare filling.

12) Take out, cool, add in filling and enjoy.

Recipes