Wet Ingredients
6 Fresh dates (pitted and sliced)
150 ml Boiling water
3 large bananas
200 ml Coconut oil
Dry Ingredients
2 tbsp flax meal
6 tbsp hot water
1 tsp Allspice
1 cup Buckwheat flour
1 cup Almond flour
½ cup shredded coconut
1 tsp Cinnamon
2 tsp Gluten-free baking powder
½ tsp Baking soda
Pinch of salt
Serve with a dollop of natural coconut yogurt (COYO) topped with my salted coconut caramel sauce.