Ingredients
- 50 grams RAW PERU CACAO FINELY CHOPPED
- 50 grams COCONUT BLOSSOM SUGAR
- 50 grams coconut oil
- 100 grams hazelnut butter (or almond butter or half/half)
- 100ml almond rice milk
- 1 pinch of salt
- 1 pinch of bourbon vanilla
- Optional: 5 grams sweet lupine flour
Preparation
- Gently melt the coconut oil and cacao in a pan
- Mix everything together, stir well and put it in the fridge