makes 12

15 minutes


  • 190g almond flour⁠
  • 100g peanut butter
  • 70g Sweet Freedom CHOC SHOT⁠
  • 12 tsp Sweet Freedom CHOC POT⁠ ⁠


  1. Preheat oven to 170C.
  2. In a large bowl, combine almond flour, peanut butter and CHOC SHOT and mix/knead until the mixture forms a ball.
  3. Roll out the cookie dough to about 1/2 cm thick and cut out an even number of cookies.
  4. Place the cookies onto a baking tray lined with parchment paper and bake for 5 minutes. Keep an eye on them because they burn very easily!
  5. Leave to cool completely then spread CHOC POT on the bottom half of the cookies and place the second one on top, pressing slightly.
  6. Decorate with an extra drizzle of CHOC SHOT and a sprinkle of nuts.

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