Cookies
¼ cup (110g) maple syrup
3 tbsp olive oil
1 tsp vanilla extract
½ cup (130g) cashew butter or almond butter, stirred well
60g buckwheat flour
40g ground almonds
½ tsp baking soda
¼ tsp sea salt
½ cup Fresh° As freeze-dried cherries

Topping
½ cup dark chocolate, 70% cocoa solids
2 tbsp almond milk
Pinch of flaky sea salt
A handful of Fresh° As freeze-dried cherries

Method
Preheat the oven to 180°C fan bake. Line a baking tray with baking paper.
1. In a bowl, whisk together the maple syrup, oil, vanilla and nut butter until smooth.
2. Fold in the flour, ground almond, baking soda and salt. Finally, fold in the F°A freeze-dried cherries.
3. Scoop approximately 3 tablespoons of the cookie dough onto the lined tray, spaced 5cm apart.
4. Bake for about 10 minutes, or until the cookies are golden and puffed.
5. Let the baked cookies cool on the tray before transferring to a cooling rack.
6. Meanwhile, make the chocolate drizzle. In a small pan or the microwave, melt the chocolate and milk together, stopping the heat as soon as the chocolate is melted, being very careful not to overheat it. Depending on how thick it ends up, you can either drizzle it over the cookies using a fork, or you can pipe it over using a piping bag or a snap lock bag with a corner cut off.
7. Finish with a sprinkle of sea salt and a scattering of F°A freeze-dried cherries.
8. Refrigerate in an airtight container for up to 1 week.