Cacao macaroon cookies with berry cashew whip (raw, vegan, GF)


So as it’s the month of love, I have a special Valentines Guilt Free recipe here for you to whip up for yourself or a loved one. I’ve kept it simple for you, but it doesn’t mean it isn’t totally delicious! As usual, it is suitable for people with all sorts of dietary requirements, whether you are gluten free, dairy free, or follow a clean eating or paleo diet. Hope you enjoy!


  • 1/2 cup almonds/cashews
  • 1/2 cup desiccated coconut
  • 1/2 cup pitted dates
  • 2 tbsp raw cacao powder
  • 1 tbsp coconut oil
Berry whip- 
  • 1 cup cashews soaked in boiling water for 40 mins
  • 1 tbsp honey (or pure maple syrup if you want to make it vegan)
  • 1/2 cup raspberries (I used frozen)
  • Splash of almond milk
  • 1 tsp freeze dried berry powder
  • 1 tbsp coconut oil
  • Fresh raspberries to garnish
  • To make the cookies, add the almonds into your food processor and pulse for a few seconds to crush them slightly.
  • Add in the coconut, coconut oil, cacao powder and dates and blend until well combined and slightly sticky. Mould the mixture into small, thick cookie shapes and place these into the freezer whilst you make the topping.
  • Drain and rinse the cashews and blend these with a splash of almond milk until they form a rough paste. Add in the berries, honey and berry powder and blend until smooth.
  • If you used frozen berries, wait until you’ve fully blended the everything and the mixture should now be warm enough so that the coconut oil doesn’t remain really solid. Finally, add in the coconut oil and blend until completely smooth and creamy.
  • Top each of the cookies with a dollop of the cashew cream and garnish with some extra berry powder and a fresh raspberry.
Finally….devour and share with people you love. Tag Naturally Guilt Free when you’ve made your creations!
Love Natasha x
*Recipe & images in collaboration with Charley’s Health*
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