For the dough: In a medium sauce pan, add the water, ghee, maple syrup, vanilla and sea salt and bring to a boil. Remove from the stove top.

Add in the tapioca flour and mix with a spoon until combined.

Then add in the mashed banana and coconut flour and mix until you have a dough.

Set aside.

For the raspberry filling: In a medium sauce pan add the raspberries, water, vanilla, sea salt and maple syrup and cook on medium heat for 35 - 40 minutes. It should reduce by half.

Take the dough and roll it out between two sheets of parchment paper until the dough is 1/4". Cut into rectangles and spoon 2 tbsps of raspberry filling onto one rectangle and cover with another rectangle. You should have 12 rectangles - roughly 2" - 3". You might have extra dough which works great for thumbprints.

Bake on a piece of parchment paper in the oven for 25 minutes at 350 degrees. Enjoy!