- 1/3 of base macaroon recipe
- 1 teaspoon almond extract
- freeze-dried whole raspberries
- Add 1 teaspoon almond extract to 1/3 of the base macaroon recipe and pulse together in food processor until evenly incorporated.
- Take a rounded tablespoon of the mixture and flatten into a disc in you palm. Place a freeze-dried raspberry in the center of disc and form into a ball.
- Crush some of the freeze-dried raspberries and sprinkle over the top of each macaroon, and/or top with a whole almond or almond slices.
Recipe by Fare Isle at https://fareisle.com/raw-vegan-macaroons/