3 tablespoons Forty Thieves 100% Peanut Butter
1 tablespoon pure maple syrup
1 cup almond meal
12 frozen raspberries (or any berry on hand!)
Combine almond meal, maple syrup and Peanut Butter until a rollable dough forms. Add more almond meal if too oily or more peanut butter if crumbly.
Make a little 2 x 2cm round ball with the dough then press your thumb in the middle and insert a frozen raspberry (they must be frozen, or you’ll struggle to mould the dough around it without smashing the berry).
Mould the dough around the berry and shape into a ball again. Continue until all the dough is used up and refrigerate to set.
Photography and recipe by Nicky Skinner