Raspberry Chocolate Hamantaschen

In a large bowl combine the almond flour, cocoa powder and salt.

In a smaller bowl add agave nectar.

Mix wet ingredients into dry.

Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet. Press each ball flat with the palm of your hand until the dough is round and only about ¼ inch thick.

Scoop ½ teaspoon of jam into the center of each dough circle. Fold the dough in to create 3 sides, pinching each of the 3 corners to form a triangle-shaped cookie.

Bake at 350°F for 7 to 8 minutes until cookies are golden brown around the edges. Serve.

Makes 30 Hamantaschen