Ingredients
- 80 g Hazelnuts
- 110 g Quinoa flour
- 40 g Dates (soaked)
- 25 g Coconut Oil
- 1 tsp Vanilla
- ½ tbsp Chia or Linseeds
- ½ tbsp Water
- 1 tin Coconut Milk (left in the fridge overnight)
- 1 tsp each Vanilla and Maple Syrup
- 2 Avocados
- 1 Banana
- 3 tbsp Cacao or Cocoa Powder
- Pinch Salt
- 2 tbsp Maple Syrup
- 1 tbsp Coconut Oil
- 30 g Hazelnuts (chopped)
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