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Raspberry Cookie Boozy Sundae
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5 persons -
25 minutes -
Easy peasy vegan almond and raspberry cookies crumbled up or served whole with LiQ Limoncello Raspberry Ripple in a tall glass. Our boozy & fruity take on a sundae!
Ingredients
- 2 cups almond flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup olive oil or melted coconut oil
- ¼ cup agave syrup or honey
- 1 teapsoon vanilla extract
- 7g freeze dried raspberries
- 15 blanched almonds, roasted until golden
- LiQ Limoncello Raspberry Ripple, to serve
- 200g fresh raspberries, to serve
This is how you make it
- Preheat to 175C.
- Line 2 trays with baking paper.
- Sift the almond flour, baking soda and salt in a bowl.
- Add in the oil, agave and vanilla and whisk until it becomes a thick batter.
- Fold in most of the freeze dried raspberries, keeping aside a teaspoonful for later.
- Roll small balls of mixture in your hands to create the cookies. Tip: add some oil to your hands if the mixture is sticking.
- Place the cookies onto the baking tray leaving 2-3cm in between each one.
- Using your thumb, press down on the middle of each cookie to flatten and place 1 whole almond in the centre of each.
- Bake for 10-15 minutes, or until golden brown and still slightly soft.
- Find your sexiest tall glass and place a few scoops of LiQ Limoncello Raspberry Ripple, the fresh raspberries and a few cookies inside.
- To finish, crumble up 1 or 2 cookies and sprinkle over the top. Ready to eat!
