3/4 cup finely chopped toasted walnuts, divided
3 Tbsp unsweetened cocoa powder
2 tsp pure vanilla extract
1/2 tsp sea salt
1/4 cup cacao nibs
unsweetened cocoa powder
3 Tbsp shaved vegan white chocolate
To make sauce, combine berries and agave nectar in a small saucepan over medium heat. Cook until berries have thawed and fallen apart, then add cornstarch mixture and cook until slightly thickened. Add vanilla, and allow to cool.