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Histamine free Amaranth bars with coconut and cranberries


Mash the dates with a fork or with your hands. If they are too hard, soak in warm water for 10 minutes, drain the water and then mash.

Add white almond butter, ginger, salt and melted coconut oil and mix well with a spoon. Add the remaining ingredients, except the couverture, and mix thoroughly. Place into a baking dish lined with baking paper and press down with a spatula. Melt the white couverture and drizzle over the mixture. Place in the freezer until it´s firm (about 1 hour) and cut into bars before serving.


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