Begin by washing the raspberries in cool water. Drain and set aside to dry. Even if your berries are organic, it's best to wash all produce before using.

Add the oats into a food processor and run it for a few seconds to make an oat flour.

Add the dates to a medium bowl and pour hot water over them. Let them soak for a couple of minutes.

When taking the dates out of the water, reserve about a half cup of the water.

Add the dates and the coconut oil into the food processor, running it until it a dough-like mixture forms. If the mixture is too dry, you can add a little of the water from soaking the dates. Once the dough is mixed well, wrap dough in plastic wrap and store it in the fridge to firm up.

Add raspberries to the clean food processor on medium speed and run until it becomes a paste. Pour the raspberry paste through a sieve to remove seeds and pulp.

Add the raspberry mixture to a pot over medium-low heat. Taste the berries. If they are sweet enough, continue on with the recipe.

If the berries are tart, add some of the turbinado sugar until they are sweet enough for your taste. The more ripe the berries, the less sugar you will probably need.

Add the whipping cream and heat the mixture for around 8-10 minutes.

Prepare a double boiler and melt the white chocolate. You can also melt the chocolate in 15 second increments in the microwave, stirring in between melts.

Once the chocolate is smooth, mix it well with the raspberry paste and set it aside.

Remove dough from refrigerator and place it between 2 sheets of parchment or wax paper.

Using a rolling pin, roll dough to about 1/2 inch in thickness.

Use a 2-inch cookie cutter and cut dough into as as many cookies as you can, using up all the dough. You should be able to get around 20 cookies. Set aside on a cookie sheet lined with parchment paper.

Next, separate the cookies into pairs. Add raspberry filling to the centers of half the cookies. Set aside.

For the chocolate coating, melt the dark chocolate in a double boiler as before or in the microwave in a small bowl.

Once melted, carefully dip what will be the top of each cookie in chocolate by placing the cookie on a small spoon and immersing it in the melted chocolate. Let the chocolate drip off spoon, and using a small knife, gently push the cookie onto the cookie sheet to dry.

Once the cookie tops are completely dry, melt more white chocolate. Using a pastry bag, drizzle white chocolate to decorate the top of the cookies.

Let the cookies dry for about 20-30 minutes.

Once the tops of the cookies harden, assemble your raspberry sandwich cookies.