50 ml raw agave, raw honey, coconut syrup or maple syrup
1/3 tsp vanilla powder
1/3 tsp ground cinnamon
1 tsp mesquite powder – optional but really does make it a bit special J
Preparation
Add all of the cookie ingredients to a high speed blender or a food processor and blend until it turns into fudge.. this will take a while and you will need to stop occasionally and redistribute the mix so that it mixes evenly.
Once it starts to turn into a ball it is ready. Press into the bottom of a heart shaped silicone muffin pan and freeze until firm and you can push them out without them breaking.
This won't take long. Keep frozen as you want them cold when you dip them in the warm chocolate mix
Add all ingredients to a heat proof glass dish and either place in your dehydrator at 45oc, oven on its lowest temp or over simmering water bath until melted.
Let cool slightly before dipping the heart cookies into the chocolate, leave them for about 30 seconds so that you get a nice thick coating them place onto a wire rack to set. Store in container, in the fridge or freezer.
