1. Using a food processor fitted with the S blade, grind hazelnuts into a coarse flour.

2. Add the almond flour, sea salt, and dates. Process until mixture is finely ground, even, and sticking together slightly. Add the maple syrup. When you can squeeze a bit of the mix in your hand and it sticks easily, it's ready. If you find that it's too crumbly, add a few more dates or syrup.

3. Divide the mixture in half. Lightly dust a dry surface with oat flour. Roll one half of the mixture out till it's about 1/4 inch thick (or a little less). Cut it into circles or squares with a cookie cutter.

Repeat with the other half, and then use a heart cutter to cut hearts out of the center of those cookies. Transfer all of the cookies--the ones with and without heart cutouts--to the fridge and let them chill for 30 minutes.

4. Spread a dollop of raspberry jam into the center of each cookie that doesn't have a heart cutout, and then top it with a cookie that does. Repeat till you've used up all of the dough. Store cookies in the fridge till you're ready to enjoy them.