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Ever wanted to eat desert and not feel like you are overloading your body with toxins and fats.IMG_3698 Well here is your glorious answer to this oh so simple delicacy (YAY). ThisSugar free goodie will suppress your sugar and fat cravings while being amazingly delicious.

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  • 2 cups pecans.
  • 1/4 cup cacao powder.
  • 1/4 cup rice malt syrup.
  • 2 tablespoons coconut oil, melted.
  • pinch sea salt.


  • 2 1/2 cups raw cashews.
  • 1/2 cup cacao powder.
  • 1/2 cup rice malt syrup.
  • 1/4 cup coconut oil.
  • 1 teaspoon vanilla powder.
  • 1-2 tablespoon coconut milk (or milk of your choice).
  • pinch sea salt.
  • 1/2 cup frozen raspberries.


To make the crust:
1. Line the base of a round spring form cake pan with baking paper.
2. Process pecans in a food processor until chunky crumbs form. Add remaining ingredients and process until just combined.
3. Pour mixture into prepared pan. Press into base to cover evenly and form a crust. Place in freezer to set.
To make the filling:
1. Process cashews until fine crumbs form. Add remaining ingredients except milk and raspberries. Process until mixture turns into a smooth and creamy batter.
2. Add milk as necessary to smooth out mixture. Once smooth, fold through raspberries and pour mixture over base in pan.
3. Refrigerate for at least 2 hours


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