INGREDIENTS
one third cup slivered almonds
half cup flaked coconut
ten pitted dates, or to taste
quarter cup cashews, or to taste
one teaspoon coconut oil
DIRECTIONS
Blend almonds and coconut in a food processor; add dates and pulse till combined. Add cashews and coconut oil; pulse till mixture is thick and sticks together. Transfer to a sheet of waxed paper; form into a square, folding sides of waxed paper over the top. Refrigerate till solid, at least thirty minutes.
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