METHOD

1. To make the oat cookies, line a large tray with non-stick baking paper. Place the oats, almonds, almond butter, raisins and maple syrup in a food processor and process for 2–3 minutes or until the mixture comes together. Turn out the dough and roll out between 2 sheets of non-stick baking paper to 4mm thick. Refrigerate for 10 minutes or until firm. Remove the top sheet of paper and, using a 5.5cm round cookie cutter, cut 20 rounds from the dough, re-rolling if necessary. Place the rounds on the tray and refrigerate until needed. 
   
2. Place the raspberries in a small bowl and crush with a fork. Add the chia seeds, mix to combine, and set aside for 30 minutes or until thickened. 
   
3. To make the coconut filling, place the coconut, coconut cream and coconut oil in a blender and blend until well combined and fluffy. 
   
4. Top 1 of the oat cookies with 1 teaspoon of the raspberry mixture and 2 teaspoons of the coconut filling. Sandwich with another oat cookie. Return to the tray. Repeat with the remaining cookies, jam and filling. Refrigerate for 20 minutes or until firm. 
   
5. Place the chocolate and coconut oil in a small bowl and mix to combine. Dip 1 of the cookies in the chocolate, shaking off any excess, and return to the tray. Repeat with the remaining cookies and chocolate. Refrigerate for 10 minutes or until just set, before serving. Makes 10 
   

Tip: Keep these cookies refrigerated in an airtight container for up to 3 days.