INGREDIENTS
1 cup
Raspberries, fresh
1 cup
Coconut milk, canned
2 tbsp
Agave syrup
1 1/4 cups
Almond meal/flour
12 oz
Bittersweet chocolate
1/4 cup
Coconut flour
1/4 tsp
Salt
1
Sea salt, Coarse
1 tsp
Vanilla extract, pure
2 tbsp
Coconut oil
1/2 cup
Almonds, toasted
1/2 cup
Coconut flakes, unsweetened
1/2 cup
Coconut flakes, unsweetened toasted
1/4 cup
Pistachios