INGREDIENTS
240 mLs
creamy coconut milk
4 oz
vegan butter
165 g
brown sugar
120 mLs
maple syrup
6 oz
medjool dates
2/3 cup
water
1 cup
flour
1 tsp
baking powder
1/2 tsp
baking soda
3/4 cup
brown sugar
4 tbsps
vegan butter
1/3 cup
vanilla dairy free yogurt
1 tsp
vanilla extract