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1 C Pecans
1 T Honey
1 Handful coconut flakes
1 T Organic butter or Coconut oil
1. To a food processor/thermomix and blend until it is a fine paste
2. Roll into little easter egg shapes put them in a container and freeze until firm (1 hour +)
3. Take them out and dust with cacao or carob powder before serving. Makes 15 mini eggs
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