Goodmorning and a lovely Valentine's Day! I'm going to spend this day doing some work for uni, eating these yummy treats and watching a romantic movie. Yup, I'm that cliché. (Joking, I'm actually not that cliché.) However, I really wanted to create some delicious yet healthy treats because it is a good excuse for a dessert. I found a recepy for raw vegan ginger cookies on This Rawsome Vegan Life and they looked delicious, but just like my mum, I can't stomach ginger. I dislike anything with ginger, so I had to adapt the recepy and it worked!
These raw vegan almond cookies with raspberry frosting are super yummy and they're vegan so lactose free and egg free, but also sugar free and flour free! They're super tasty and addictive, so let's get started!
· THE ALMOND COOKIES ·
1/3 cup of almonds
1/3 cup of oats
2 tsp vanilla powder
2 tbsp maple syrup
3 dates, soaked in water
· THE RASPBERRY FROSTING ·
1/2 cup frozen raspberries
1 tbsp maple syrup
1 tbsp coconut oil
To make the cookies, blend the ingredients until the dough looks sticky. This dough won't look smooth, but that's okay, because you have to press the cookie dough into your molds and put them in the freezer for about an hour to set.
To make the frosting, let the raspberries melt until they're soft. Blend them until the frosting looks smooth. Make sure that your coconut oil is melted and add it to the raspberry moisture. Blend it again. Dip your cookies in the frosting and put them back in the freezer for two hours. You can enjoy the cookies when they're frozen or you could keep them in the fridge for two days.
· BON APPÉTIT! ·
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