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October 03, 2014 1 min read
Melt coconut oil until it is in liquid form. Crumble macaroons into medium-small crumbs. Mix the macaroon crumbs with the melted coconut oil. Spoon enough macaroon mixture into each ramekin to completely cover the bottom. When the bottom is covered, use any remaining macaroon mixture to line the sides of the ramekins. Place a piece of waxed paper over cookies lining the bottom and gently press down to ensure cookies over the entire bottom, then remove the waxed paper.
Place cream cheese in a mixer with the whipping cream, stevia and vanilla. Mix well, until mixture thickens to the texture of whipped butter. Spoon over cookie layer. Spread to the sides of each dish to form an even layer. Cover with clear wrap and refrigerate until cold or up to 2 days.
About 15 minutes before serving, combine berries in a bowl. Stir in 1 tbsp agave syrup until evenly coated. Let sit at room temperature about 15 minutes. Spoon one layer of berries overtop cream cheese mixture and gently press down. Add the remaining berries. Pour any berry juices over top. Enjoy!
Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts
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