-Cream almond butter until smooth with a mixer.
-In a separate bowl whisk eggs almond milk, vanilla, stevia and grape seed oil. -Beat into almond butter.
-Combine cocoa powder, xylitol, sea salt and baking soda.
-Blend the wet and dry ingredients together with mixer, slowly, just until combined.
-Bake in a 9×13 pan at 325 degrees for 40 minutes or until center is firm to touch.
Keep these refrigerated for an even better taste.
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