INGREDIENTS
2
Sweet potatoes, cooked ((300 g)), small
2 cups
Zucchini, lightly packed
1 1/3 cups
Coconut milk, light
8 1/3 tbsp
Agave
2 tsp
Baking powder
1/4 tsp
Baking soda
1 1/2 cups
Brown rice flour
1 cup
Cocoa powder
1 cup
Coconut sugar
1/4 tsp
Salt
1 pinch
Salt
1/2 tbsp
Vanilla extract
3/4 cup
Coconut, dried
2 tbsp
Flaxseeds, ground
1 cup
Sunflower seed butter