Ingredients
Almond Cookie Crumble
- ¾ cup slivered almonds
- ¼ cup walnut pieces
- 3 tablespoons fine almond flour
- 1 tablespoon coconut oil
- 1 tablespoon honey
- 2 tablespoons coconut sugar
- 2 tablespoons vanilla coconut milk or any other plant-based milk, unsweetened
Blood Orange Granita
- 1 ½ cups blood orange juice (from approximately 6 oranges)
- 1 lemon, juiced
- ½ cup filtered water
- ¼ cup maple syrup
- ½ teaspoon orange essence, optional
- 1 tablespoon pomegranate powder, optional
Method
Step 1
Begin by making the cookies: Pulse the almonds and walnuts in a food processor until finely chopped, but make sure to not create a powder. Transfer to a bowl, add the almond flour, and set aside.
Step 2
Add the coconut oil, honey, coconut sugar, and nut milk to a small skillet over medium heat and cook for about 1 minute until the coconut sugar dissolves. Transfer liquid over the nut mixture, stir, and set aside for 20 minutes. Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 3
Make the granita by pouring orange and lemon juice through a strainer into a large mixing bowl, along with filtered water, maple syrup, orange essence (if using), and pomegranate powder (if using).
Step 4
Mix well and pour into a shallow freezer-safe dish and transfer to the freezer until the mixture begins to form crystals, about 45 minutes to 1 hour.
Step 5
While the granita is forming, bake the cookies. Scoop 2 tablespoons of the batter onto the lined baking sheet, flattening the batter as thin as possible. Bake cookies on the top rack of the oven for 12-15 minutes or until golden brown. When cookies are done, remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Step 6
After an hour, run a fork through the granita to separate the ice crystals and return to the freezer. Repeat after 30 minutes, and then again at 60 minutes, returning the dish to the freezer after each time.
Step 7
When granita is ready, break cookies into bite-size pieces. Scoop granita into individual bowls and sprinkle the cookie crumbles on the side.
Nutritional Information
Nutritional analysis (per serving): Calories: 211g, Total Fat: 15g, Saturated Fat: 3g, Cholesterol: 0mg, Fiber: 3g, Protein: 5g, Carbohydrates: 25g, Sodium: 18mg, Sugars: 15g, Net Carbs: 22g
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