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Ingredients
  • Total - 25 mins
  • subheading: For the base:
  • 100 g coconut butter, melted.
  • 1 tablespoon coconut oil, melted.
  • 2 tablespoons raw cacao powder.
  • 2 teaspoons rice malt syrup.
  • ¼ cup unsweetened desiccated coconut.
  • subheading: For the caramel nut topping:
  • 3 teaspoons tahini.
  • 2 teaspoons rice malt syrup.
  • 2 teaspoons coconut oil, melted.
  • ¼ cup brazil nuts or macadamia nuts, roughly chopped.
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