INGREDIENTS
2 15 ounce cans
Coconut cream
1 tbsp
Coconut cream
1/3 cup
Almond butter
6 tbsp
Maple syrup
1/4 cup
Brown rice flour
4 tbsp
Cornstarch
1/8 cup
Liquid sweetener
2 tsp
Vanilla
1 tbsp
Coconut oil
1/8 cup
Vegetable oil
160 g
Ichoc super nut
3 tbsp
Plant milk
either store-bought vegan wafers