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Tapioca Almond Custard with Rhubarb Strawberry Sauce (raw, vegan, gluten-free)

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The story of this recipe is one of evolution.  I started out wanting to make a raw pannacotta, but right off the bat, I over-processed my kelp paste.  So instead of a “strong” form, it had the consistency that reminded me of soft custard.  I didn’t want to throw it away, and I couldn’t leave well enough alone,  so, I stirred in some chia seeds and placed it in the fridge overnight. In the morning there it was; what looked just like tapioca! I couldn’t have planned this recipe any better had I tried from the get-go.  It was exactly…

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