Not exact matches
Melt the chocolate on a double boiler with the
remaining 1
teaspoon of coconut oil, mixing often, then remove from the heat.
In a small bowl, combine the
remaining 1
teaspoon of cinnamon, 1 tablespoon
of the date puree, ground cashews,
remaining 1/2 cup
of cashews,
remaining 1/4 cup
of stevia, and
coconut oil until a coarse, crumbly texture forms.
In a high - speed blender, combine the tomatoes, almond milk, tomato paste, roasted peppers,
coconut sugar, the
remaining tablespoon
of olive
oil, sea salt, and
remaining 1⁄8
teaspoon of pepper.
Melt the
remaining 2
teaspoons of coconut oil; add the pear slices (reserving some slices for garnish) and cook, stirring occasionally, until lightly browned, 4 to 5 minutes.
While the
coconut butter sets up, add the
remaining 2 Tablespoons chocolate chips and 1/4
teaspoon of coconut oil to the chocolate melting bowl and heat in the microwave for 15 - 20 seconds to melt.