INGREDIENTS
1 1/2 cups
almond flour
1/3 cup
cane sugar
1 dash
sea-salt
3 tbsp
coconut oil
2 tbsp
maple syrup
3/4 cup
full-fat coconut milk
1/2 cup
cane sugar
1/3 cup
coconut oil
5 tbsp
lemon juice
2 tbsp
maple syrup
1 tsp
vanilla extract
1
lemon zest
1 cup
strawberries
1/2 cup
raspberries
1/2 cup
blackberries
1/2 cup
blueberries
2 cups
overnight in refrigerator