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Sweet banana and meets green, bitter spirulina and warm honey.
Smooth, warming, slightly sharp and nutty with elegant purple aromatics. I imagine it after a hot, sunny day in the Sahara.
Dates taste like soft ambrosia. Named 'Tryambakam Balls' by the chef, Akasha Tobias, a student at the Ayurvedic Institute in Albuquerque, NM. Akasha now lives in Bali, Indonesia.
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