Homemade Vegan Sprinkles

• Produce

  • 1/4 cup Blueberries, frozen
  • 1/4 cup Raspberries, frozen

• Baking & Spices

  • 2 tsp Food coloring, Homemade Natural Blue
  • 1/4 tsp Spirulina
  • 1/2 tsp Turmeric, ground

• Nuts & Seeds

  • 1 1/2 cup Coconut, unsweetened

• Drinks

  • 1 tbsp Carrot juice

• Liquids

  • 2 tbsp Water

• Other

  • b]Orange (pictured [here [/b]
  • Green
  • Pink
  • Purple
  • Yellow

Found on feastingonfruit.com

Description

Directions

• For the pink and purple: Microwave the berries to defrost.
• Press through a sieve to get out the juice.
• Add the coconut. Mix to coat.
• Spread on a baking pan lined with parchment paper.
• For the yellow and green: Mix the spirulina/turmeric with the water.
• Add the coconut and stir to coat.
• Spread on a baking pan lined with parchment paper.
• Bake on your ovens lowest temp for 1 hour to 1 hour 15 mins. Or see alternative dehydrator and no-bake options in the post.
• Keep in an airtight container for up to 3 months.