INGREDIENTS
1 cup
sunflour* (or almond flour)
1/4 cup
coconut flour
1/4 cup
unsweetened shredded coconut + more for topping
1 tsp
baking soda
1/2 tsp
sea salt
1 cup
semi-sweet chocolate chips + more for topping
1/2 cup
(full fat) coconut milk
1/4 cup
coconut oil
3
eggs (room temp)
1/2 tsp
pure vanilla extract
1 tsp
apple cider vinegar
1/2 cup
dates soaked in ½ cup water for at least 20 minutes (up to overnight)
2 tbsp
almond butter (or sunbutter for dairy free)
1/4 tsp
sea salt
1 cup
canned coconut cream refrigerated over night**