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Recipe Directions

For almond cream:
heat agar in 1 cup coconut water unyil dissolved. ad remaining ingredients except almonds and simmer 1 minute. let cool. liquefy all ingredients in a blender. chill and blend again.
prepare almond cream ahead of time. chill.
heat agar in 1 cup coconut water until disolved. add kuzu and mix well. remove from heat and chill.
combine almond cream, agar mixture, agave nectar, lime juice and psyllium in a food processor with an"s" blade.
pour into pie shell and chill untill firm.

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