INGREDIENTS
12 ozs
raspberries
1 Tbsp
tapioca starch
2 tbsps
water
1/3 cup
maple sugar
3/4 cup
walnuts
1/2 cup
blanched almond flour
3 Tbsps
maple sugar
1 tsp
cinnamon
1/4 tsp
sea salt
3 tbsps
refined coconut oil
2 cups
cashews soaked
1/4 cup
refined coconut oil solid
1 cup
coconut cream
1/2 cup
maple syrup
2 Tbsps
lemon juice
2 tsps
vanilla extract
1/4 tsp
sea salt