Great as an after dinner treat or for a mid-morning snack
80g almond flour
110g of shelled pistachios
100g of frozen raspberries
50g of coconut sugar
2 tablespoons of maple syrup a pinch of salt
90ml of coconut oil, melted
2 teaspoons of vanilla powder
zest of 1 orange
rose petals to decorate
Take three quarters of the pistachios and grind them into a coarse powder (slightly less powdery than almond meal), leaving some chunky bits for texture. Chop up the remaining pistachios roughly and set them aside.
In a mixing bowl, combine the almond meal, ground pistachios, orange zest, maple syrup, coconut sugar, oil, vanilla extract and salt. Place onto baking paper in a baking tray and compress the mixture, sprinkling the rest of the pistachios on top and decorate with rose petals, pressing them down gently to make them stick. Put them in the freezer, then take them out 5 minutes before serving.Recipe extracted from Mind Body Bowl by Annie Clark (£16.99, Harper Collins)
Save over £11
when you subscribe today
Exclusive prizes from our Heaven Skincare, Senspa, Green People and more...