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Serves: 16
For the Filling:
1 cup brazil nuts (120g)
3 tbsp coconut oil
3 tbsp maple syrup
2 tbsp cashew butter
4 tbsp shredded coconut + more for sprinkling
½ vanilla pod, seeds scraped out
For the Chocolate Shell:
½ cup raw cacao butter (30g)
3 tbsp cacao powder
2-3 tbsp maple syrup
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1st Keep
 Clawdia
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