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Posted by Carlie Kennedy on
FOR THE BASE 3 cups blanched almond meal/flour ½ cup raw cacao powder (Big Tree) 2 tsp ground cinnamon ½ cup coconut oil melted (Pure Coco) 2 tbsp raw honey or maple syrup Pinch of salt FOR THE FILLING 250g Dark Chocolate, finely chopped. 1 cup coconut cream (1 full can Ayam ) ½ cup fruit-sweetened raspberry jam (St Dalfour which is sweetened with dates and is gluten and preservative free) freeze dried raspberries ( Fresh As) raw hazelnuts ,chopped and slightly toasted in the oven the METHOD MAKE THE BASE In large bowl mix all dry ingredients. Melt coconut oil and honey. Add wet to dry ingredients and mix well to combine. Press the crust into the bottom...