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8 ounces Kineret Non-dairy Whipped Topping (optional, see note)
8 ounces Elite Bittersweet Chocolate
1 and 1/2 teaspoons coffee
1 teaspoon Gefen Vanilla Extract
kiwi
mango
ground nuts and chopped nuts
In a small pot, heat nondairy whipped topping over low heat. Break chocolate into small pieces and add to whip. Stir constantly until chocolate is melted and smooth.
Add coffee and vanilla. Remove from heat and serve while hot. Dip fruits into chocolate and then into nuts.
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