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Export 6 ingredients for grocery delivery
Step 1
Preheat oven to 350F and line a baking sheet with parchment paper.
Step 2
Place blanched almonds onto the baking sheet and bake for about 10-12 minutes.
Step 3
Take almonds out of the oven and let them cool.
Step 4
In the meantime prepare raffaello mixture. Add coconut oil, coconut milk, coconut butter and agave syrup in a medium sized sauce pan. Heat over low until completely combined and set aside.
Step 5
In a food processor or high speed blender add roasted almonds. Process into almond butter for about 5-10 minutes until complelety smooth.
Step 6
Fold almond butter and shredded coconut into the raffaello mixture and pour into a brownie pan or large bowl. Refrigerate for about 1-2 hours until pliable.
Step 7
Form little coconut balls with your palms and roll into shredded coconut. Transfer into an airtight container and store in the refrigerator for up to two weeks.
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