1 cup GF flour
1 cup oats
1 cup desiccated coconut
½ cup maple syrup
½ cup The Vegan Dairy Cultured Butter
1 teaspoon vanilla extract
½ teaspoon bi-carb soda
The Vegan Dairy Dutch Chocolate Crème
Macadamia Cream or soy whip
Raspberries and mint to decorate
Mix the flour, oats and coconut in a bowl. In a separate bowl melt the butter over a saucepan, once melted, add the maple syrup, vanilla extract and the bi-carb soda and mix well. Add this to the dry mixture. Press mixture into the base of a muffin tin to form little cups. Bake in the oven at 180 for 15 minutes until golden brown.
Once the cookie cups have cooled down, scoop or pipe the dutch chocolate cream into each one, then top with macadamia cream or soy whip. Decorate with a fresh raspberry on each one, and some mint.