Instructions

1. Add 1 heaping tablespoon of raw cacao powder to 1/3 of the base macaroon recipe and pulse together in food processor until evenly incorporated.
2. Take a rounded tablespoon of the mixture and flatten into a disc in your palm. Place a freeze-dried raspberry in the center of disc and form into a ball.
3. Crush some of the freeze-dried raspberries and sprinkle over the top of each macaroon, and top with raw cacao nibs.