1. Mix together the coconut oil and the cacao powder and stir together until the powder is fully combined then add in the agave nectar.
Add more cacao powder or agave nectar depending on your taste preference.
Break up the raspberries into small pieces and spread evenly over a greaseproof lined baking tray \(10cm x 5cm\) and pour the chocolate over the raspberries.
Place the tray in the Freezer for at least 15 minutes.
Remove the chocolate from the Freezer and break up into shards.
For the Banana & Date Oat cookies (Makes 10-12):
125g Gluten free oats
2 ripe Bananas
1 tbsp Coconut oil, melted. plus extra for lining the tray
4 tbsp Maple syrup
4 tbsp Almond butter
6 soft pitted Medjool Dates, chopped
1. Preheat the oven to 200°C and brush a baking tray with coconut oil.
In a bowl mash the bananas, add the melted coconut oil, the maple syrup and the almond butter and the chopped dates.
Mix everything together and then add the oats making sure to completely cover the oats with the mixture.
Spoon golf ball sized dollops of the mixture onto the tray and press lightly on top to flatten slightly.
Place into the oven for 20 minutes, or longer if you would like them more golden.