almond flour tapioca starch baking soda powdered sugar yellow miso lemon zest chocolate chunks
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Mix dry ingredients, add maple syrup, coconut oil, vanilla and miso, then mix in chocolate bar and chill for 15-20 minutes. Preheat oven to 335 F(170c).
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Roll and flatten dough, press leftover chocolate chunks on top, bake for 12-14 minutes, cool for 3-4 minutes, break chocolate chunks and serve. Store covered and refrigerated for up to 3 days.
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