• Rating

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  • Yield

    5-6 cups, 12-24 bars
  • Equipment

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Recipe Directions

1. run coconut through a champion juicer

2. process pulp and cream and remain ingredients in a food processor

3. spoon mixture into a pan

4. lay plastic wrap on top of mixture and pat into a 1 inch thick square

5. chill in the fridge

6. cut into 12- 24 sqaures

7. store in an air-tight container in fridge or freezer

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