INGREDIENTS
3/4 cup
Raspberries, dried
1 tbsp
Almond milk
1
Egg
1 cup
Almond flour
1/2 tsp
Baking soda
2 tbsp
Coconut flour
9/16 cup
Coconut sugar
1 pinch
Salt
2 tbsp
Tapioca flour
1
Vanilla bean
1/3 cup
White chocolate chunks
5 tbsp
Butter, grass fed