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Rating
5/5 (from 2 ratings)5 -
Yield
12-14 servings
Ingredients
CRUST
1 cup Brazil nuts
1 cup coconut (shredded)
Pinch of salt
2 tablespoons carob powder
4 tablespoons agave nectar
1/2 teaspoon van extract
FILLING
2 cups sunbutter (entire jar)
1 cup coconut oil
1 cup agave
2 avocados
2 tablespoons van extract
Recipe Directions
CRUST
1. Pulse crust into crust-like consistency and line a 9" springform pan.
2. Freeze while making the filling.
FILLING
3. Combine everything else into a food processor or blender and hit start.
4. Before pouring filling on top, line the crust layer with strawberry slices.
5. Proceed with pouring and freeze.
6. Garnish with fresh strawberries and blueberries.
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Comments
Top voted
Yulia_Yulia
Dec 02, 2012
i feel hungry for this pie!:) can i eat it?
All
Yulia_Yulia
Dec 02, 2012
i feel hungry for this pie!:) can i eat it?
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