INGREDIENTS
130 g
/ 1/2 cup hazelnut butter
60 milliliters
/ 1/4 cup maple syrup
35 g
/ 1/4 cup coconut flour
2 tbsp
nondairy milk
1 tbsp
olive oil
1 tsp
pure vanilla extract
1/2 tsp
sea salt
400 milliliters
/ 1 can full-fat coconut milk
100 g
/ 1 bar dark chocolate
1/2 tsp
pure vanilla extract
Maple syrup to sweeten (optional)