INGREDIENTS
90 g
walnuts
100 g
Brazil nuts
40 g
carob powder
300 g
Medjool dates (pitted)
340 g
raw cashews (soaked overnight)
6 tbsp
coconut butter
4 tbsp
coconut oil
4 tbsp
maple syrup
1 tsp
vanilla bean paste
4 tbsp
cacao nibs
5 tbsp
water (add more if necessary)
1/2 cup
maple syrup
1/2 cup
(50g)cacao powder
1/3 cup
coconut oil(melted)
pink Himalayan or sea salt