Sunbutter Cookie Sandwiches + Raspberry Sorbet

Crumbly, buttery cookies sandwiching a juicy homemade raspberry sorbet. Easy to make, you can whip these up for a barbecue or summer party and be sure that your dessert will go down a treat with both children and adults.

For the sunbutter:
300g (10.5 oz) sunflower seeds
60ml (1/4 cup) melted coconut oil
2-3 tbsp coconut sugar
a dash of cinnamon (optional)

For the cookies:
100g (3/4 cup) plain flour
40g (1/4 cup) coconut sugar
2 tbsp ground flaxseed
1/2 tsp baking powder
1/2 tsp bicarbonate soda
2 tbsp soya milk
50ml (scant 1/4 cup) melted coconut oil
2 heaped tbsp homemade sun butter (see above)

For the raspberry sorbet from my ice cream ebook:
2 ripe bananas, peeled and chopped into 2 cm slices
100g (3.5 oz) frozen raspberries
100 ml (just over 1/3 cup) agave nectar
125 ml (1/2 cup) almond milk
1⁄4 tsp xanthan gum

View the full recipe at The Vegan Cookie Fairy →