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Mulberry Crunch Cashew-Cacao Brownie Fudge

Mulberry Crunch Cashew-Cacao Brownie Fudge

ingredients: 1 cup Cashew Butter
1 cup Cacao Paste + 1/2 cup Coconut Oil
1/2 cup raw honey or maple syrup
1 cup White Mulberries, chopped pinch sea salt (optional) 1/4 cup Cacao Nibs
(optional) top with coconut (optional) milk, mylk, or Reishi/Chaga Mushroom tea for blending to create: 1. In a double boiler, gently melt cacao with honey/maple syrup and coconut oil. 2. In a food processor, blend mulberries to make a coarse flour. Add maca, vanilla, and cacao mixture when it is melted and smooth. 3. Scrape the "batter" into a bowl and mix in cacao nibs. 4. In a parchment lined sheet pan, evenly spread the batter, top with coconut, and set in the freezer the batter like cookie dough! Nourishing and deeeeelish!
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