100g almond butter
1/2 rice malt syrup
1tbsp vanilla extract
4 medjool dates
1/2 cup cacao powder
1/4 cup coconut flour
1 tsp baking soda
1/2 cup of fresh raspberries
Line a square baking pan, 20 x 20 cm, with baking paper. Preheat oven to 180 degrees.
In a bowl, combine all the wet ingredients with hand mixer.
Add the dry ingredients into the wet and mix until smooth with a wooden spatula. Fold in the raspberries.
Pour the mixture into the pan and bake for 20-25 minutes. Let it cool aside. Cut into square bites and garnish with fresh raspberries or strawberries (your choice).
Advance prep is allowed.
Place them in the fridge for up to 3-5 days, it may get fudgier or more moist over time.