A fun and patriotic dessert that will set off fireworks in your mouth!  All plant-based!

Place 1 pint of blueberries in a blender with 1 teaspoon of agave or honey and puree. Pour into a fine mesh nut milk bag, to remove skins and seeds. Syrup will be a bluish/purple.

Place 1 pint of raspberries in a blender with 1 teaspoon of agave or honey and puree. Pour into a fine mesh strainer, to remove seeds. Syrup will be a bright red. For decorating ease, place syrups in squirt bottles.

Place coconut, butter and agave in food processor fitted with S-blade and process until mixture begins to stick together. Remove blade and macaroon mixture, placing on a sheet of wax paper or paraflexx non-stick sheet laying over a small, transferable cutting board. Layer another piece of wax paper on top of mixture and gently press with palm of hands. With rolling pin, begin to roll out a 12×12 inch square coconut sheet about ¼ inch. Place cutting board into refrigerator or freezer until firm (appx 15 min). Remove, and cut into 9- 3” X 3” squares.

Place one square on “white” serving plate, layer with blueberries, place another square atop of blueberries and layer with raspberries, and then top with one more square. Drizzle and decorate with fresh blueberry and raspberry syrup. Makes 3 servings. *Recipe compliments of Diana Stobo.*