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Snickercake
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INGREDIENTS
1 1/2 c of dates soaked in cold water to cover for 10 min
1 c almonds
1 1/3c unswetened coconut
1/2 teasp vanilla

1/2 c coconut oil, melted
1/2 c cacao
1/4 c agave syrup
Instructions
Pulverize almonds in a food processor, add drained dates and coconut and vanilla. Process for three minutes.
Press into a lined 8 inch pan, put in freezer for 10 minutes.
Take out, smear organic peanut butter all over and return to freezer,

Make frosting: Stir together 1/2 c coconut oil (melted) 1/2 c cacao and 1/4 c agave syrup and pour over cake
return to freezer.
Leave in freezer until ready to eat.
RECIPE FACTS

Servings: No serving information available

Nutritional information per serving

No nutrition information available

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