4 tbsp raw cacao powder 25g dried cherries 25g fresh cherries
20g almond flakes 100g H - PRO protein peanut butter 100g raw coconut oil 100g raw honey Pinch sea salt 1 tbsp vanilla extract Extra cherries for topping
Not exact matches
Added 50g
flaked almonds, 30g crystallised pineapple,
20g mixed peel and 80g of mixed sour cherries, raisins and goji berries.
-- 1 punnet of fresh raspberries (150g)-- 2 cups GF oats (200g)-- 1/2 cup ground
almonds (60g)-- 1/2 cup whole
almonds, roughly chopped (50g)-- 1/4 cup
flaked almonds (
20g)-- 1 tsp cinnamon — 1/4 cup coconut oil (50g)-- 1/3 cup honey (1
20g)
Ingredients 2 cups raw
almonds 20g butter 2 tsp olive oil 1 tbsp cinnamon 1 - 2 tbsp coconut sugar OR honey 1 tsp paprika 1 tsp cumin 1 tsp sea salt Chilli
flakes (optional) Method Melt butter in large frypan over medium heat.
2 tablespoons (24g) unrefined coconut oil 3 - 4 tablespoons (42 - 56g) unsweetened almondmilk 1/4 cup (60g) creamy cashew butter 1/4 cup (70g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 2 cups (185g) Bob's Red Mill super-fine
almond flour 1/2 cup (75g) Bob's Red Mill gluten - free 1 - to - 1 baking flour 2 tablespoons (
20g) Bob's Red Mill potato starch 1/2 cup (50g) Bob's Red Mill date sugar 2 teaspoons (8g) Bob's Red Mill baking powder 3/4 teaspoon (3g) fine sea salt 2 ounces 100 % cacao, roughly chopped Sea salt
flakes, optional
Ingredients 2 cups raw
almonds 20g butter 2 tsp olive oil 1 tbsp cinnamon 1 - 2 tbsp coconut sugar OR honey 1 tsp paprika 1 tsp cumin 1 tsp sea salt Chilli
flakes (optional) Method Melt butter in large frypan over medium heat.