INGREDIENTS
1 cup
Chickpeas, cooked
1/2 cup
Raspberries, frozen
1 tbsp
Agave syrup
2 tbsp
Lemon juice, fresh
2 tsp
Arrowroot powder
1/2 tsp
Baking powder
1/2 tsp
Baking soda
1 cup
Chocolate, vegan
1
Coconut oil to grease the pan
1/2 cup
Coconut sugar
1 pinch
Sea salt
1 cup
Whole wheat flour
1 tsp
Apple cider vinegar
2 tsp
Coconut oil
1
Almonds
2 tbsp
Milk, vegan
1/2 cup
Nut milk, unsweetened