These nutty little biscuits taste gorgeous dusted with freeze dried raspberry powder and served with a large scoop of your favourite vegan ice cream…
6 to 8 ice cream sandwiches
Gluten free, dairy free, vegan
40g light muscovado sugar
1 teaspoon salt
7-8 teaspoons agave syrup (maple syrup works equally well)
Freeze dried raspberry powder, for dusting
Delicious vegan ice cream (we love Booja Booja!)
Preheat the oven to 180ºC/Gas 4. Line a large baking tray with some non-stick baking parchment.
Firstly, you need to toast the pistachios. To do this, spread them out on a single layer on a baking sheet and bake for 3-5 minutes. You’re aiming for lightly toasted. Once toasted, leave to cool down.
Once the pistachios have cooled, pop them into a food processor with the light muscovado sugar, salt and 7 teaspoons of the agave or maple syrup, and blitz it all together until you have a fine crumb mixture which should start to stick together.
If you need too, add an extra teaspoon of agave or maple syrup to help it stick, although try not to leave the mixture standing for too long as the dough can become too crumbly to handle after a while.
Divide the dough into small portions and roll them into balls between your palms. Put the balls onto the lined baking tray and then, using the palm of your hand, flatten each ball into a disc of approximately 5mm thick.
Bake the biscuits in the preheated oven for around 5 minutes, until the edges are slightly browned. Then remove and leave them to cool on the tray.
Once they’ve cooled down, use a scoop of your chosen ice cream to sandwich two of the little pitstops together, until you’ve used them all up!
To finish, dust them lightly with freeze dried raspberry powder, and devour these little lovelies immediately!
Why not try our gorgeous Vegan Sweet Potato Doughnuts?