Biscuits hérisson aux noix de pécan du Dr Zevia

Directions

1. Preheat oven to 350°F and line 2 baking sheets with parchment paper. Set aside.
2. Combine almond flour, coconut flour, baking powder, and salt in a medium bowl and whisk together.
3. Add in room temperature butter and fold with a spatula to combine. Add in the Dr. Zevia, vanilla, and rum extracts and mix until dough forms.
4. Add in the pecans and liquid stevia and stir. Use a cookie scoop to form balls of dough, then flatten with the palm of your hand.
5. Pinch the front to form a teardrop shape. Be sure to leave space so they don't touch when they bake. Bake for 10-12 minutes (10 mins if you left out the butter)
6. Remove from oven and let cool for 10 minutes before transferring to a cooling rack. Cracks are fine as they'll be hidden with chocolate.
7. Melt the chocolate and coconut oil over a double broiler and stir together. After chocolate cools to room temperature, dip the wider end of the cookies so 2/3 is covered.
8. Sprinkle the pecans over the chocolate covered cookies and transfer to a wax paper lined baking sheet. Break almond slices in half and dip them into the rest of the melted chocolate before attaching them as ears.
9. Fill a zip top bag/piping bag or just use a toothpick with melted chocolate to add a bigger circle for the nose and 2 smaller circles for the eyes. Let chocolate cool to harden. Enjoy!