INGREDIENTS
2 cups
blueberries
1 tbsp
lemon juice
1/2 tsp
lemon zest
1 tsp
vanilla extract or
1 tbsp
maple syrup
1/4 tsp
sea salt
1 1/2 cups
tigernut flour
2 tbsp
arrowroot flour
1/2 tsp
kosher salt
1/2 tsp
vanilla extract
3 tbsp
butter coconut oil
3 tbsp
maple syrup
1 tbsp
coconut sugar
2
vegan eggs
2 cans
full-fat coconut milk
1 tsp
vanilla extract
3 tbsp
maple syrup
3 tbsp
gelatin
1/2 cup
water