1.5 cups of raw almonds 1/4 cup of quinoa flour (or whatever other gluten free flour you prefer) 2 tablespoons of ground flaxseed 1 teaspoon baking powder 1/2 teaspoon of sea salt 1/2
cup of creamy almond butter (I used Justin's maple almond butter) 5 tablespoons of maple syrup 1 teaspoon of vanilla paste or extract Vegan chocolate chips (optional)-- use mini or regular size about 1/4 cup.
I used the macaroon cookie recipe as the crust and then added a
layer of creamy almond butter and topped it with some decadent ganache and Himalayan sea salt.
After the shrimp finishes marinating, you use the leftover marinade to create a creamy Thai Chile Almond Butter Dipping Sauce by bringing the marinade to boil in a small sauce pan and then stirring in a 1/2
cup of creamy almond butter!