INGREDIENTS
260 g
almond flour
30 g
quinoa flakes
5
medjooles dates
1 tsp
vanilla bean paste
3 Tbsps
coconut oil
1/2 tsp
pink salt
200 g
raspberries
150 g
strawberries
150 g
currant
3 Tbsps
maple syrup
2 tsps
lemon juice
300 g
berry compote
100 g
full fat coconut milk
100 mls
dairy free milk
3 Tbsps
agave
2 tsps
corn starch
1 tsp
agar agar powder