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Ingredients
  • subheading: CRUST:
  • 2 C. COLD and coarsely chopped salted peanuts and almonds
  • ¼ C. Natural peanut butter (I used the Smucker's Natural.)
  • ¼ to ½ C. Powdered sweetener of choice. (I used from my mix of 4 C. of Erythritol and 2 t. THM Stevia powder.)
  • ½ C. Refined, liquid coconut oil (You'll want the refined, so it won't have a coconut flavor.)
  • ¾ C. Unsweetened cocoa powder
  • ½ t. Sea salt (I used the Celtic.)
  • subheading: PEANUT BUTTER MIXTURE:
  • 2 C. Unsweetened peanut butter
  • 1 and ½ to 2 C. Powdered sweetener (If you want to use less sweetener, you can try substituting some of it with peanut flour, but I can't guarantee it to be as tasty! It also depends on how naturally sweet your peanut butter is. Some kinds only need ¾ to 1 C. so adjust to your taste.)
  • 2 t. Salt
Note: Ingredients may have been altered from the original.
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