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Mix all the ingredients in a bowl except for the nut butter.Put 1/2 teaspoon of the mixture into each cup of a mini muffin pan.Freeze for about 10 minutes. Set the remaining mixture aside.Add 1/4 teaspoon nut butter on top of each frozen “cup.”Add another 1/2 teaspoon of the cacao mixture on top of the nut butter, then freeze again for about 15 minutes to harden.
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