Coconut Cookie Crumble

Serve on top of acai bowls, fruit compote, pumpkin mousse, or eat straight outta the bowl!

 

Ingredients

  • 1 cup shredded unsweetened coconut

  • 2 cups dried mulberries

  • 1/3 cups coconut flour

  • 4 tbsp coconut oil

  • ¼ tsp cinnamon

  • Pinch of salt

 

Instructions

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

  2. Blend all ingredients in a food processor or blender until the mixture is well combined and crumbly.

  3. Spread crumble out onto the baking sheet and bake for approx. 20 minutes, stirring every 5 minutes. Watch it carefully, you don’t want it to burn!

  4. Let cool completely, then transfer to an airtight container.