INGREDIENTS
30 g
coconut oil ((or sub coconut butter))
10 tbsp
maple syrup ((or sub any other similar sweetener))
3 tbsp
unsweetened almond milk ((or any other plant-based milk))
1 tsp
vanilla extract
150 g
ground almonds (almond meal) (*)
150 g
gluten-free flour blend (plus more for rolling (or sub rice flour, or plain flour if not gluten-free))
1 tsp
baking powder ((ensure gluten-free if necessary))
100 g
cashew nuts (soaked in cold water overnight or in hot water for 15 minutes)
3 tbsp
maple syrup ((or sub any other sweetener))
1 tsp
vanilla extract
4 tbsp
unsweetened almond milk ((or sub water or any other plant-based milk))
Cocoa powder
Beetroot powder
Matcha powder ((or spirulina))
Cacao nibs
Desiccated coconut
Rose petals
Freeze-dried raspberries