INGREDIENTS
1 cup
walnuts
1 cup
coconut, flaked or desiccated
10
large Medjool dates, pitted
1/4 tsp
coarse sea salt
1 tsp
coconut oil
1 cup
cashews (soaked overnight)
3/4 cup
nut milk
1/4 cup
brown rice syrup
1/4 cup
raw cacao powder
3 tbsp
coconut oil
2 tbsp
coconut butter
1 tbsp
vanilla paste
10
large Medjool dates (pitted)
1/4 cup
nut milk
2 tbsp
almond butter (I used homemade and therefore it was far less salty than store bought)
Juice of half a lemon
1 tbsp
brown rice syrup
1/4 tsp
coarse sea salt
roasted peanuts to sprinkle over the top
1 cup
cashews (soaked overnight)
3/4 cup
nut milk
1/4 cup
brown rice syrup
2 tbsp
lucuma powder
3 tbsp
coconut oil
2 tbsp
coconut butter
1 tbsp
vanilla extract
1/2 cup
100% pure maple syrup
1/2 cup
raw cacao powder
2 tbsp
coconut oil (melted)
1/4 tsp
coarse sea salt
1/2 tsp
vanilla paste
Roasted peanuts
1 tbsp
cacao nibs