Raw Vanilla & Raspberry Biscuits

Vanilla Biscuit Base
1 cup cashews
1 cup shredded coconut
2 tsp vanilla extract
4 tbsp agave syrup

Raspberry Filling
2 large frozen bananas
2/3 cup frozen raspberries

1. Process cashews, coconut and vanilla in a food processor until crumbly.
2. Add syrup until biscuit dough begins to stick together.
3. Place dough between sheets of baking paper and roll flat with rolling pin.

4. Cut shapes out using a cookie cutter and then place in fridge to firm up.

 5. Blend bananas and raspberries until really thick and creamy.

  

6. Spread mixture onto a biscuit and place a biscuit on top and repeat. Make sure you put them in the freezer as soon as possible to avoid them starting to melt! If your raspberry filling gets too soft before you've finished, put it in the freezer for a little before finishing to avoid a melted mess!

7. Place biscuits in freezer to set before eating.
8. Store in freezer as they well melt otherwise.

If you have leftover filling like me (depends on the size of the biscuits you make and how much filling you put between them), it's nice to just eat as ice cream! Or even make another lot of the biscuits.