INGREDIENTS
1 cup
bob's mill quinoa flour
1 tsp
baking powder
2 tsps
baking soda
2 tsps
sea salt
1 cup
spectrum unrefined coconut oil
6 ozs
vegan chocolate
1 cup
agave nectar
1 Tbsp
vanilla extract
3/4 cup
black beans
1 Tbsp
bragg apple cider vinegar
1 cup
rapunzel cocoa powder
1 cup
agave nectar
1 tsp
vanilla extract
1 Tbsp
spectrum unrefined coconut oil
1/4 tsp
sea salt