• Mix all the ingredients in a bowl until a uniform mixture is obtained.
• Shape the mixture into a ball or wheel and wrap it in parchment paper
• Leave in the refrigerator to set for about 3 hours.
• Preheat oven to 180C/350F degrees.
• Take the almond dough out of the fridge and roll it out with a rolling pin when it is inside the baking paper. Roll out to get a rectangular shape half a centimeter thick.
• Using the heart-shaped cutter, cut the dough into cookies and place on the baking sheet with the baking paper.
• Bake in the oven for 10-12 minutes or until the cookies are golden.
• After it turns golden, take it out of the oven and let it cool for about 20 minutes.

To Make The Vegan Chocolate Ganache

• Melt your favorite chocolate and vegan milk in a bain marie or in a bowl by heating in a microwave. Make sure that the amount of chocolate is double the amount of milk, that is, if you use 200 grams of chocolate, melt them with 100 grams of soy or oat milk.

  I used Valerona inspiration raspberry flavored chocolate coins.
• Dip the cookies in chocolate up to half of the surface of the cookie. You can decorate as you like.
• You can add candies or dried raspberry flakes immediately after dipping them in chocolate.