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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup raw almonds
- 1/2 cup coconut flour
- 1 tsp. vanilla powder
- 1/2 cup buckwheat (grouts)
- 1/3 cup coconut oil
- 4 Tbsp. water
- 4 Tbsp. coconut nectar
- 1 cup desiccated coconut
- 1/2 cup raw cashews (soaked overnight)
- 3 Tbsp. coconut oil
- 2 Tbsp. coconut nectar
- 17 medjool dates (fresh)
- 1/2 cup raw cashews (soaked overnight)
- 3 Tbsp. coconut oil
- 3 Tbsp. water
- 1 tsp. sea salt
- 2 Tbsp. mesquite powder (optional add even more if you want bonus minerals!)
- 4 Tbsp. cacao powder
- 3 sea salt (cracks of)
- 4 Tbsp. butter (melted cacao)
- 4 Tbsp. coconut nectar
- 6 Tbsp. coconut oil
- 2 Tbsp. nut (/seed butter, I’ve used a lovely seed spread)
- 2 Tbsp. nuts (crushed)
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