INGREDIENTS
1 1/2 cups
blanched almond flour
1/2 cup
tapioca flour
3/4 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
sea salt
1 cup
coconut sugar
2/3 cup
cacao powder
1/2 cup
non-dairy milk of choice (I used almond)
3
eggs (room temperature)
1/4 cup
coconut oil (melted)
1 tsp
vanilla extract
2/3 cup
shredded zucchini (water squeezed out of it)
1/4 cup
mini chocolate chips (optional)
6 oz
dark chocolate (chopped)
1/3 cup
almond butter
2 tbsp
refined coconut oil
1 tsp
vanilla extract
1/4 tsp
kosher salt