Ingredients

The following ingredients have 18 Servings
  • 1½ cups (171g) blanched almond flour
  • 1/2 cup (46g) raw cacao powder
  • 1/2 cup (157g) maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine himalayan salt
  • 1½ cups (210g) raw cashews
  • 3 tablespoons coconut oil (solid)
  • 3 tablespoons raw cacao powder
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons milk of choice (I use coconut/almond milk)

Instruction

  • In a large bowl, mix together with a spatula the almond flour and cacao powder until well combined and you see no more lumps.
  • Add to a food processor (or blender) the maple syrup, vanilla, salt, and cashews. Process for a few seconds, until the mixture is creamy. You may need to scrape the sides of your bowl.
  • Using your spatula, mix the cashew mixture with the almond/cacao mixture in the bowl until it forms into a dough.
  • Line an 8x6-inch pan with parchment paper and press the dough evenly in the pan. Freeze for 20 minutes and go on to making the ganache.