INGREDIENTS
2/3 cup
Pecans
1/2 cup
Unsweetened coconut flakes
1 can
Full-fat coconut milk ((13.5 oz))
1/3 cup
Honey ((agave for vegan version))
1/4 cup
Pineapple juice
2/3 cup
Carrot, grated ((About 1 large carrot))
1/2 cup
Crushed pineapple ((try to measure with the least amount of juice possible))
1/3 cup
Coconut oil, at room temperature ((should be the consistency of softened butter))
3 tbsp
Honey ((or agave))
3/4 cup
Coconut flour, sifted ((66g*))
1 1/4 tsp
Ground cinnamon
1/2 tsp
Ground nutmeg
sea salt
1/2 cup
Raw cashews, soaked overnight ((70g))
3 tbsp
Unsweetened vanilla almond milk
1 1/2 tbsp
Honey ((or agave))
1/2 tsp
Vanilla extract
salt
2 tsp
Coconut oil, (melted)