INGREDIENTS
1 cup
unsweetened almond milk
3
large (50 grams) medjool dates
2 tbsp
chia seed meal
1/2 cup
juice-sweetened dried cranberries
1 cup
quinoa flakes
3/4 cup
Amy’s Basic Gluten-Free Flour Blend
1/4 cup
coconut palm sugar
1/2 tsp
xanthan gum
1/4 tsp
kosher salt
1/4 cup
coconut oil, melted
1/4 cup
water
1/2 cup
unsweetened carob chips
1/2 cup
toasted, chopped walnuts
3/4 cup
unsweetened, shredded coconut