INGREDIENTS
3 tbsp
Cacao powder
200 g
Dates, pitted
450 g
Raspberries, frozen or fresh
1
Raspberries, fresh or freeze-dried
120 milliliters
Coconut cream
90 milliliters
Maple syrup
240 milliliters
Peanut butter, smooth sugar-free
2/3 tsp
Vinegar or lemon juice
135 g
Oats
30 g
Dark chocolate, vegan
1/4 tsp
Sea salt, fine
140 g
Almonds
3 tbsp
Chia, ground
240 milliliters
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