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Gluten-Free Chocolate

1/2 Cup Coconut Oil

1/2 Cup high quality Cocoa Powder

1//2 Cup Smooth Almond Butter

1/4 Cup Raw Honey/Maple Syrup

1/2 teaspoon vanilla

Melt coconut oil. Blend all ingredients together in a food processor or blender. Pour into paper lined muffin cups or silicon muffin cups and fill half in full. Makes 10. Chill for 30 minutes or freeze for 10 minutes. When firm, remove. Store in a sealed container in the fridge.


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