INGREDIENTS
1 cup
Japanese sweet potato
1 1/4 cups
Coconut milk, full fat
1/2 cup
Coconut butter
2/3 cup
Maple syrup
1 tbsp
Baking powder
2 tsp
Baking soda
3/4 cup
Coconut flour
1/4 tsp
Sea salt
2 tsp
Vanilla
16 oz
Cashews, raw
2/3 cup
Desiccated coconut
2 tbsp
Flax seed, ground