Chocolate Covered Strawberry Macaroons

Strawberry Macaroons

• 2 cups Dried Coconut (unsweetened)
• 1/2 cup Almond Flour
• 1/4 cup Coconut Butter, softened
• 1/4 cup Maple Syrup*
• 1/4 cup Agave or liquid sweetener of choice
• Pinch Sea Salt
• 1 cup Strawberries, diced

1. Dice Strawberries and set aside.
2. Mix the rest of the ingredients together.
3. Stir in diced strawberries.
4. Dehydrate at 140 for 45 minutes, reduce heat and finish dehydration (3-5 more hours) at 116.

Chocolate

• 1/2 cup Cacao Powder
• 1/2 cup Agave or liquid sweetener of choice
• 1/4 cup Raw Cacao Butter, melted

1. Whisk all ingredients together.
2. While still warm, dip macaroons.
3. Chill to set.

*Maple syrup while not raw, is used in many raw food recipes.