INGREDIENTS
1/2 cup
cashew butter
1/4 cup
coconut oil (melted)
3/4 cup
coconut sugar
1
large egg (can also use flax egg - whisk together 1 tablespoon ground flax seeds + 3 tablespoons water and let stand for 5 minutes)
1 tbsp
vanilla extract
1/3 cup
coconut flour
3/4 tsp
baking soda
1/4 tsp
kosher salt
1 cup
fresh raspberries