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Chocolate Coconut Crust

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Ingredients:

  • 1 1/2 cups raw pecans, soaked
  • 1/4 cup raw cacao powder
  • 2 Tbsp raw cold pressed coconut oil
  • 3 Tbsp raw cacao butter when melted
  • 1 tsp fresh lemon juice
  • 5 tsp raw agave nectar

Preparation:

  1. Grind all ingredients in a food processor, being sure not to over-process the nuts as they will go oily.
  2. Press evenly into the bottom of a 9” springform cake pan and set aside.

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