INGREDIENTS
4 tbsp
Apple puree
7 tsp
Ginger, ground
125 milliliters
Almond milk
300 milliliters
Coconut milk
4 tbsp
Maple syrup
200 g
Brown rice flour
10 tbsp
Coconut sugar
1/2 tsp
Nutmeg, ground
1 pinch
Salt
1 tsp
Vanilla, powder
8 tbsp
Coconut oil
400 g
Almonds, ground
1 tbsp
Chia seeds
2 tbsp
Milled flax seed
200 g
Walnuts
1 tbsp
Cashew butter
8 tbsp
Water