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Ingredients
8 servings
Base

2 cupsalmond meal

4 Tbspprotein powder

¼ cupshredded coconut

½ tspsalt
seaweed salt

½ cupcoconut oil

3 Tbspsyrup

1vanilla pod
scraped
Topping
Instructions
Step 1
To make the base, melt the coconut oil and maleo together over low heat. Add all other base ingredients and mix thoroughly. Press mix into rectangular baking tray.
Step 2
To make the topping, melt cocoa wafers/buttons, maleo, and coconut oil over low heat. Pour topping over the base evenly.
Step 3
Sprinkle with the chopped roasted almonds and place in fridge until chocolate has hardened, or overnight.
Step 4
Cut into squares and store in a glass storage container in the fridge.
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