wave-red
Raspberry Cookie Boozy Sundae
  • Serves 5 persons
  • Clock 25 minutes
  • Limoncello Raspberry Ripple

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!
Raspberry Cookie Boozy Sundae