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Dense, smooth and sort of fudgy, the original recipe for this Grain-Free Chocolate Mousse Cake is in a Betty Crocker Cookbook. I've added a pinch of sea salt and vanilla, plus the coffee substitute to make the chocolate 'pop'. It makes a perfectly delicious cake for any special occasion (or not). | TraditionalCookingSchool.com

date pecan filled cookiesSee ingredients below, but click pix for recipe: For the filling: dates, chopped maple syrup coconut oil almond milk vanilla extract sea salt pecans, chopped For the cookie base: blanched almond flour 1/4 teaspoon sea salt baking soda coconut oil, at room temperature maple syrup almond milk vanilla extract

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