INGREDIENTS
1 handful
Cacao nibs
5
Medjool dates, fresh pitted
1 cup
Medjool dates, fresh pitted and chopped
1/2 cup
Raspberries, frozen or fresh
1 cup
Almond flour
1/2 tsp
Cinnamon
3/4 cup
Cocoa powder
1 pinch
Sea salt
1 tbsp
Vanilla extract
1 tbsp
Coconut oil
4 cups
Walnut pulp