INGREDIENTS
1/2 cup
Otto’s cassava flour
1/4 tsp
Himalayan pink salt
1/4 cup
palm shortening
3 tbsp
mineral water
4
medjool dates
1/2 cup
warm water
1 tsp
coconut oil
3 tbsp
maple syrup (preferably no 2)
1/4 tsp
vanilla
1 tbsp
tapioca starch
2 tbsp
raisins