In a bowl or food processor, combine the ground almonds with the bicarb. then add the rest of the ingredients, stirring in the raisins after everything else.
Roll 2 tbsps. of the mixture into balls and press slightly to flatten on a baking tray, lined with baking parchment.
Bake for 10-12 minutes, until browned on the edges, then cool on the tray.
Store in an airtight container in the fridge or freeze some for later.