Instructions

Place the frozen raspberries into a bowl and add a little bit of warm water to start thawing them.

In the bowl of a food processor, add the gluten-free oats and run for a few seconds to create an oat powder.  

In a bowl, add the dates and pour hot water on top of them. Let them soak for 3-5 minutes until they are completely soft.  You may need more or less time depending on how soft your dates were to begin with.

Add the dates into the food processor with the oats Run the food processor until it forms a dough. (if the mixture is too dry, add some of the water that the dates were soaking in). Pour everything into a bowl and cover. Place in the refrigerator until ready to use.

Drain the raspberries of any liquid that is gathered in the bowl and place them into the bowl of the food processor. Blend until it becomes liquid – similar to a smoothie.

Pour the liquid through a fine sieve into a small pot for the stovetop. Make sure to press down to extract all of the juice while leaving behind as many seeds as possible.

Bring the liquid to medium-low heat. Mix in the whipping cream and heat the mixture for around 8-10 minutes. 

On another burner prepare a double boiler and melt the white chocolate. Once fully melted, mix it with the raspberry liquid and set it aside for about 30 minutes, until it cools down. You do not need to put it in the refrigerator or freezer.

Take the oat and date dough and place it in between 2 sheets of parchment paper. 

With the help of a rolling pin, flatten the dough to 1/2 inch in thickness. Take a cookie cutter (you can use a glass or a ramekin) and cut as many cookies as you can from the dough.

Repeat the process until all of the dough has been used. You should be able to get around 24 discs.

Separate the discs into pairs and pour some of the raspberry sauce onto one disc of each couple/pair.

Prepare a double boiler again and melt the dark chocolate. Once melted, pour over the other discs that do not have raspberry sauce.

Set the cookies aside to dry. 

Once the discs dry up, melt some white chocolate. With the help of a pastry bag, decorate the top of the cookies. Let them dry and repeat the same process with red-colored chocolate. (if you struggle to find red chocolate, dye some white chocolate with food coloring).

Once the toppings harden, add a little bit of chocolate to the bottom of the cookies and press them into a sandwich. You could also keep them as halves if you feel they are too large.

These can be stored in the refrigerator for a week.