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My Raspberry Ripple
INGREDIENTS
•
⅓ cup frozen raspberries
•
⅓ cup unsweetened shredded coconut (or coconut flakes for a chunkier version)
•
⅓ cup Coconut Oil
•
5 tablespoons salted butter
•
2 tablespoons raw cacao powder or cocoa
•
2–3 tablespoons brown rice syrup
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