Yield: 10 servings
Ingredients
- 1/4 cup Vegan Butter, room temp
- 1/4 cup Powdered Sugar, sifted
- 1/2 tsp Vanilla Extract
- 1/4 tsp Kosher Salt
- 1 cup Almond Flour, sifted
- 5 Coconut + Almond Butter + Chocolate Chips MacroBars
- 2 tbsp Raspberry Jam
- Powdered Sugar, for sprinkling
Directions
1. In the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter and powdered sugar until smooth.
2. Mix in the vanilla and salt, then the almond flour until fully combined.
3. Wrap the dough in plastic wrap, and chill for at least one hour or overnight.
4. Preheat the oven to 325 degrees F and line a small baking sheet with parchment paper.
5. Use almond flour to flour your surface and roll the dough out to about ¼” in thickness. Use small heart cookie cutters to cut out as many cookies as possible. Re-roll and cut out more cookies as needed.
6. Place the cutout cookie dough on the baking sheet and freeze for 15 minutes.
7. Line a large baking sheet with parchment paper, and space the frozen cookies about 1” apart.
7. Bake the cookies for 8 minutes or until barely golden on the edges. Allow to cool completely on the baking sheet.
8. Meanwhile, roll out the MacroBars slightly and use the heart cookie cutter to cut out 2 hearts per bar.
9. Once the cookies are cool, sprinkle them with powdered sugar. Add a small dollop of raspberry jam on each MacroBar heart and sandwich with an almond flour heart cookie. Enjoy!
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