Step 1

In a food processor, or large bowl, combine all the dry ingredients (almond flour, ground flax, cacao, maca, coconut flour and salt).

Step 2

Add the vanilla and agave and pulse to incorporate. Finally, add the water and process or stir well to combine. The flax and coconut flour are very absorbent and will soak up the liquid leaving your mixture very thick. If it looks a little dry, add 1-2 Tbsp more water. Remove to a bowl and refrigerate for at least 2 hours.

Step 3

Roll out cookie dough between 2 sheets of parchment paper/Teflex dehydrator sheets to 1/4" thickness. Using a small cookie cutter or glass, cut out circles from the dough. Gather scraps and repeat process until all the dough is used up.

Step 4

For dehydrator-free version, lay the parchment paper on a baking tray and place the whole thing in the freezer to firm up.

Step 5

If using a dehydrator, dehydrate at 115 F for 16 +/- hours, until they are firm but not hard.

Step 6

Blend all ingredients until very smooth. You may need to add a little extra liquid, depending on your blender. I use a Tribest personal blender for small amounts like this.

Step 7

Refrigerate until cookies are ready.

Step 8

Pipe or spread fudge onto one cookie, place a second cookie on top and press down lightly.

Step 9

For the freezer version, return to the freezer until firm. Just leave them to soften for a few minutes on the counter before eating.

Step 10

For the dehydrator version, store in an air-tight container in the fridge.