healthy
Homemade Vegan Sprinkles
Feasting on Fruit recipe - Vegan/Gluten-Free
- Prep time
- 20 min
- Cook time
- 1 hr 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Pink
- 1/4 cup frozen raspberries (or for an even brighter pink, pitaya puree)
- 1/4 cup unsweetened shredded coconut
- Purple
- 1/4 cup frozen blueberries
- 1/4 cup unsweetened shredded coconut
- Yellow
- 1/2 tsp ground turmeric
- 1 tbsp water
- 1/4 cup unsweetened shredded coconut
- Green
- 1/4 tsp spirulina
- 1 tbsp water
- 1/4 cup unsweetened shredded coconut
- b]Blue [/b] (pictured [here)
- 2 tsps Homemade Natural Blue Food Coloring
- 1/4 cup unsweetened shredded coconut
- b]Orange [/b] (pictured [here)
- 1-2 tbsps carrot juice
- 1/4 cup unsweetened shredded coconut
Instructions
- 1
Microwave the berries to defrost.
- 2
Press through a sieve to get out the juice.
- 3
Add the coconut. Mix to coat.
- 4
Spread on a baking pan lined with parchment paper.
- 5
Mix the spirulina/turmeric with the water.
- 6
Add the coconut and stir to coat.
- 7
Spread on a baking pan lined with parchment paper.
- 8
Bake on your oven’s lowest temp for 1 hour to 1 hour 15 mins. Or see alternative dehydrator and no-bake options in the post.
- 9
Keep in an airtight container for up to 3 months.