INGREDIENTS
2 cups
Raspberries, frozen
2
Eggs, large
1/4 cup
Almond milk or fun-fat coconut milk
1/2 cup
Almond butter
1 tbsp
Lemon juice
1 3/16 cups
Maple syrup
2 1/2 cups
Almond flour
4 oz
Baking chocolate, unsweetened
1 tsp
Baking soda
1/4 cup
Cocoa powder, unsweetened
1/2 tsp
Himalayan pink sea salt
1 tbsp
Vanilla extract, pure
1
Coconut oil
1/4 cup
Coconut oil