Raw Strawberry Macaroons

The flavors of succulent strawberry, creamy coconut and sweet vanilla combine in this raw, vegan, and low-sugar version of a classic macaroon cookie – perfect for springtime ahead! Wondering how to achieve that pretty in pink pop of color without the use of food dye? The secret lies in natural beet root powder – it works like a charm.

Ingredients

• 1/3 cup cashews or almonds
• 3/4 cup shredded coconut
• 1/4 cup diced strawberries
• 2 tablespoons maple syrup or agave
• 2 1/2 tablespoons coconut flour
• 12 drops strawberry medicine flower extract
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons melted coconut oil
• 2-4 drops stevia
• Optional: beet root powder for colour

Instructions

1. Grind the almonds or cashews to flour in a food processor.
2. Add all remaining ingredients and process until the mixture is combined.
3. Use a mini ice cream scoop to form balls and release them onto a parchment lined cookie sheet.
4. Pop them into the fridge or freezer until firm.