INGREDIENTS
2
heaping cups (8½ ounces/240 g) raw pecan pieces
1/4 cup
pure maple syrup, dark
1/4 cup
cacao powder or unsweetened cocoa powder
2 tbsp
coconut flour
2 tbsp
melted coconut oil
1 tbsp
smooth almond butter
1/8 tsp
fine-grain sea salt
2 cups
raw cashew pieces, soaked at least 4 hours or better yet overnight (350 g)
1/4 cup
melted coconut oil
1/4 cup
canned full-fat coconut milk
1/4 cup
pure maple syrup, dark
1 tbsp
vanilla extract
1 cup
peeled and diced zucchini
1/2 cup
smooth almond butter
1/4 cup
coconut sugar
1/4 tsp
fine-grain sea salt
1
to 3 tablespoons fresh-squeezed lemon juice
6
homemade almond Butter Cups or store-bought nut butter or sunflower butter cups, coarsely chopped
Ganache