INGREDIENTS
1 1/2
Lemon, Juice of
1
Lemon, Zest of
11 tbsp
Maple syrup
1/4 tsp
Bicarbonate of soda
30 g
Cocoa butter
150 g
Gluten-free flour blend
1 pinch
Salt
1 1/2 tsp
Vanilla
60 g
Coconut oil
150 g
Almonds, ground
100 g
Cashew nuts, raw
3 tbsp
Coconut yogurt
244 1/3 milliliters
Milk
2 heaped teaspoons baking power ((ensure gluten-free if necessary))