1. Preheat oven to 175ºC.

2. Combine Lover's Latte and Coconut Oil in a mixing bowl.

3. Add 1 cup of peanut butter, 1 cup of coconut sugar and the egg, stir to combine.

4. Roll spoonfuls of mixture into mounts and place on a lined baking tray.

5. With the back of a spoon, put little divots in the centre of each biscuit.

6. Bake for 8-10 minutes.

7. Place on a wire rack to cool.

8. Meanwhile, make the peanut butter caramel bu heating the remaining peanut butter, maple, vanilla extract, and salt in a small pot until peanut butter is softened but not completely melted.

9. Dollop a teaspoon of peanut butter caramel into the centre of each biscuit.

10. Top with either freeze dried raspberries, fresh raspberries, or both!

Makes 8-10