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Ingredients:
- 1 cup almond butter
- 1 egg or 1 T ground flax seed whisked with 3 T water separately for an egg substitute (I used the flaxseed)
- 1/2 cup honey (local raw if possible), or maple syrup for vegan
- 1/3 cup cocoa powder
- 1 t vanilla extract
- ½ t sea salt
- ½ t baking soda
- 1 cup dark chocolate chips
Directions:
Line crockpot with parchment paper.
Combine all ingredients.
Cover, and slow cook on high for 2-3 hours or on low for 4-5 hours until edges start to brown.
Pull out the parchment paper, cool for 15 minutes, cut and serve.
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