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Pecan Macadamia Chocolatey Crust

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This Pecan Macadamia Chocolatey Crust will make one 7″ spring-form cake pan.



  1. In a Food processor, process the dry ingredients first. The nuts, cinnamon, carob and salt.
  2. Then add the agave, coconut butter and vanilla extract and process again until it forms into a moist ball clumped together.
  3. If it’s too dry add a little more agave to get it to blend and stick together.
  4. Take the mixture out and press it into the bottom of your pan.
  5. Put this in the freezer to set while you work on the filling.

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