Preparation time: 10 minutes
Cooking time: 30 minutes
½ cup coconut flour
¾ cup almond meal
1 TBSP raw honey
1 TBSP coconut butter
3 TBSP extra virgin coconut oil
½ TSP baking powder
½ TBSP coffee
1 TSP water
½ TBSP cacao powder
1 TSP raw honey
2 TBSP extra virgin coconut oil
1 TBSP unsweetened desiccated coconut for topping
Turn your oven on at 150 degrees Celsius (302 Fahrenheit).
Sift the coconut flour and mix with the almond meal, baking soda, coconut oil, honey and coconut butter.
Break the eggs in a separate bowl and whisk them. Once beaten combine the eggs with the other mixture.
Roll into balls and make an indent in the middle of the cookie.
Bake at 150 degrees for 30 minutes.
Mix the coffee and water together then mix in the honey and coconut oil.
Allow to cool before inserting the mocha filling, top with desiccated coconut.