Make the raspberry jam: In a small saucepan, mash raspberries with a fork, add water, and bring to a boil. Cook 2–3 minutes until soft. Remove from heat, stir in chia seeds (and sweetener if you like). Let sit 20 minutes to thicken, then refrigerate.

Preheat oven to 320°F (160°C). In a food processor, blend almond butter, coconut butter, erythritol, egg, salt, and optional vanilla/cinnamon until a dough forms.

Roll dough into 12 equal balls (about 1.2 oz each). Place on a lined baking sheet. Use your thumb to make a deep indent in each ball, shaping them like little bowls.

Bake 12 minutes until lightly golden. Let cool on the sheet – they’re fragile! While still warm but not hot, press the centers again with a teaspoon to deepen the hollow. Cool completely.

Spread a heaping teaspoon of chia jam into each cookie hollow.

In a small bowl, mix mascarpone, vanilla, and optional cinnamon/sweetener. Transfer to a piping bag or zip-top bag with a snipped corner. Pipe about a tablespoon of mascarpone on top of the jam.

With the back of a clean teaspoon, make a small indentation in the mascarpone. Drop 1/4 teaspoon of pumpkin seed butter into that dent (this is the “iris”).

Finish with a tiny dot of black tahini paste in the center (the “pupil”).