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    <loc>https://www.laurenvazzanollc.com/laurensfavoriterecipes/chocolate-avocado-overnight-oats</loc>
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      <image:title>RECIPES - Chocolate Avocado Overnight Oats - This is my favorite breakfast of all time! I love that I can make a batch of 4 jars at one time and have 4 breakfasts ready to be eaten.</image:title>
      <image:caption>Servings: 4 jars Ingredients: 2 cups Rolled Oats ½ cup Cocoa Powder 2 tbsp Chia Seeds 2 tbsp Hemp Seeds Sprinkle of Salt 2 cups Milk of choice (I use 1C Almond and 1C Coconut milks) 1 cup Yogurt (I use So Delicious brand coconut yogurt) 1 Ripe Avocado ¼ cup Honey Sprinkle of Chocolate Chips (I use Enjoy Life brand mini chips) Shredded Coconut and Sliced Almonds for garnish Instructions: Mix all dry ingredients together. Then mix in milks and yogurt. Mix in honey and mashed avocado. Sprinkle chocolate chips on top and fold into mixture. Split evenly into 4 jars. Top with a sprinkle of shredded coconut and almonds. Let sit in the refrigerator for at least 2-3 hours before enjoying. Overnight is best!</image:caption>
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    <loc>https://www.laurenvazzanollc.com/laurensfavoriterecipes/blog-post-title-two-jbb2g</loc>
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      <image:title>RECIPES - Vegan Cookie Dough - This edible chocolate chip cookie dough is fully vegan and high in protein! It’s great for an evening snack or dessert. You can even use it as a dip for your favorite cookie.</image:title>
      <image:caption>Prep Time: 5 minutes Total Time: 15 minutes Servings: 6 Calories: 311 Source: plantyou Equipment Food Processor Ingredients 1½ cups Canned Chickpeas Drained &amp; Rinsed ½ cup All Natural Peanut Butter ¼ cup Maple Syrup 1 tsp Vanilla Extract ½ cup Organic Dark Chocolate Chips 1 tbsp Oats Instructions Drain and rinse your chickpeas. Place chickpeas, peanut butter, maple syrup, and vanilla extract and oats in a food processor. Process until smooth. Transfer cookie dough to a bowl and stir in chocolate chips. Divide into bowls, or roll into balls. Enjoy!</image:caption>
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