Healthy Vegan Heart Shaped Cookies

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Ingredients:

♥️2 scoops @sunwarrior Vanilla Protein Powder

♥️3 tbsp almond meal

♥️1/8 tsp (small pinch) of sea salt

♥️2 tbsp cashew butter

♥️2 tbsp maple syrup

♥️2 tbsp melted coconut oil

♥️¼ tsp vanilla

♥️Handful of roasted macadamia nuts

♥️¼ cup shopped coconut chips (or coconut shreds)

♥️2 tbsp rose petals (support your local herb shops @desertsageherbs )

♥️1 pkt of vegan white chocolate from @evolvedchocolate

♥️1 pinch of frozen pitaya from @pitayafoods (or pitaya powder)

1) Set oven to 350 F

2) Add Protein Powder, almond meal, sea salt, cashew butter, maple syrup, coconut oil, and vanilla in a mixing bowl.

3) Mix into a dough (add more almond flour if too wet, or maple syrup if to dry)

4) Roll dough onto a parchment paper

Add another piece of parchment paper to the top and roll out. Try not to roll out too thin.

5) Cut out your cookies with a cookie cutter

6) Place each cookie on a cookie pan with parchment paper underneath

7) Bake for only 8-10 min or until dry or light brown. The point is to harden them, not bake them till then brown.

8) Chop your macadamia nuts, coconut chips and rose petals into small pieces and set aside.

9) Add your white chocolate into a small baking dish and carefully place in oven until its halfway melted. (you can also use the microwave)

10) Save half of your white chocolate for later

11) To make the chocolate pink, I used a small pinch of frozen pitaya and added it to my melted mix. A little goes a long way.

12) Dip your cookies into chocolate and place on a baking pan with parchment paper.

14) Sprinkle your chopped ingredients onto each cookie

15) Set in freezer for a min of 15 min to harden the chocolate

Then, ENJOY!