Confectionery - breakfast - Sweet Snacks Amaranthogalo with apple and cinnamon American Pancakes An

Materials for the base: 1 1/2 cup almonds 1/2 cup grated coconut 100g. dates paste 1/4 tsp natural vanilla little sea salt Friday: Put in a food processor and grind the almonds until they become dust. Add in the coconut and mix it with the almond powder. Make a paste of dates. Just hit the dates with little water in the blender. Add end all ingredients together different methods of food preservation and beat until mixed well. Spread the mixture into a cylindrical hoop 25cm and press lightly and evenly with your fingers. Ingredients for the lemon-coconut cream 3 cups soaked cashews 1 1/2 cup coconut different methods of food preservation milk 1 cup lemon juice 3/4 cup agave syrup 3/4 cup raw coconut oil 3 tbsp non-GM lecithin 2 tsp natural vanilla powder 1/4 tsp sea salt Friday: Put the cashews, coconut milk, lemon juice, agave syrup, vanilla and salt in a powerful different methods of food preservation blender and beat well until a uniform mixture. Add end coconut oil and lecithin and mix again. Pour the mixture over the base and put the cake in the refrigerator for at least 8 hours. http://chocamole.blogspot.gr/2013/09/blog-post.html
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