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For the Cookies:
1 tablespoon coconut oil, melted
1 cup cashews
1 cup gluten-free rolled oats
1/2 cup dates, pitted and roughly chopped
1/2 teaspoon sea salt
2 large pinches of ground vanilla (or vanilla extract)
Water, as needed
For the Almond Butter Banana Ice Cream:
4 large ripe frozen bananas
3-4 tablespoons almond milk
1/2 to 1 tablespoon almond butter
2 large pinches of ground vanilla (optional)
1 tablespoon almonds, roughly chopped for garnish (optional)
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