Raspberry Chocolate Hamantaschen

• 2- 1/2 cups Blanched Almond Flour
• 1/4 cups Cacao Powder
• 1/2 teaspoons Celtic Sea Salt
• 1/2 cups Agave Nectar
• Raspberry Jam

1. In a large bowl combine the almond flour, cocoa powder and salt.
2. In a smaller bowl add agave nectar.
3. Mix wet ingredients into dry.
4. Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet.
5. Press each ball flat with the palm of your hand until the dough is round and only about 1/4 inch thick.
6. Scoop 1/2 teaspoon of jam into the center of each dough circle.
7. Fold the dough in to create 3 sides, pinching each of the 3 corners to form a triangle-shaped cookie.
8. Bake at 350 degrees F for 7 to 8 minutes until cookies are golden brown around the edges.
9. Serve.
10. Makes 30 Hamantaschen

blanched almond flour, cacao powder, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/raspberry-chocolate-hamantaschen/ (may not work)