INGREDIENTS
4 cans
full-fat coconut milk Refridgerated overnight
2
ripe bananas
5
large eggs
1 cup
coconut water left over from coconut milk cans
1/4 cup
coconut flour
12 oz
pitted medjool dates
1 1/2 cups
water
2 tsp
lemon juice
2 oz
unsweetened baker's chocolate
sea salt