Choc Raspberry Cookie Sandwiches

1. Preheat oven to 180°c
2. Mix together coconut oil, rice malt syrup, almond butter and vanilla until smooth.
3. Add almond meal and baking powder and stir until combined.
4. Fold through raspberries and choc chips.
5. Shape into cookies and bake for 10-12 minutes*.
6. Once cookies have cooled, melt dark chocolate and then stir though coconut yoghurt. Add a spoonful to half of the cookies, adding the other half on top.

*cookies will be soft when they come out of the oven but will harden as they cool.

**store in the fridge for up to 5 days