INGREDIENTS
2 cups
pecan pieces
60 mls
maple syrup
18 gs
unsweetened cocoa powder
2 tbsp
coconut flour
2 tbsp
coconut oil
1 tbsp
almond butter
1/8 tsp
sea salt
60 mls
coconut oil
60 mls
full-fat coconut milk
60 mls
maple syrup
1 tbsp
vanilla extract
185 gs
zucchini
115 gs
almond butter
35 gs
coconut sugar
1/4 tsp
sea salt
1 tbsp
lemon juice
6
sunflower butter
310 gs
better yet overnight
1 serving
ganache