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2 cups almond meal
1/2 cup shredded coconut flakes
1/2 cup nut butter
3 tbsp melted coconut oil
pinch of sea salt
1 tsp vanilla extract

Topping:
1/2 cup chocolate chips to melted in
2 tbsp coconut oil

Author: Unconventional Cooks
Serves: ¾ cup

Ingredients

½ cup White Miso Paste (this is the brand we used: Miso Master)
½ cup water
¼ cup coconut sugar (or sugar substitute)
3-4 tbsp Korean Chili Pepper Flakes (depending on how spicy your brand is)
½ tsp salt
½ tbsp rice vinegar

Instructions

Place everything in a saucepan and bring to boil.
Let it boil until all the ingredients, stirring frequently to prevent burning.
Once boiling, turn the heat down to medium - low and cook for 5 mins until the color deepens. Make sure to keep stirring.
Taste and adjust seasoning. It really depends on your brand of miso and gochugaru
Cool and refrigerate. You can use it immediately or store it away.

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