INGREDIENTS
12 oz
raspberries (fresh or frozen)
1 tsp
tapioca starch
1 cup
almond flour
1/2 tsp
baking soda
1/4 tsp
salt
1/2 cup
coconut oil (solid at room temperature)
1/2 cup
coconut sugar
1 cup
gluten free rolled oats
1/2 cup
chopped almonds
6 oz
dark chocolate (chopped)