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Ingredients
  • 5 tablespoons vegan butter substitute, cold
  • 1 teaspoon pure vanilla extract
  • ¼ cup coconut sugar
  • Pinch sea salt
  • 2 tablespoons arrowroot powder
  • ½ teaspoon baking soda
  • 1 cup finely ground almond or hazelnut meal (I use Bob’s Red Mill)
  • ½ cup sprouted whole wheat flour or whole wheat pastry flour
  • subheading: Chocolate Filling:
  • 1 ounce non-dairy, dark chocolate chips (I use Lily’s Sweets Premium Baking Chips)
  • 2 teaspoons brown rice syrup (I use Suzanne’s Specialties)
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