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Ingredients
US|METRIC
4 SERVINGS
- 3 cups buttercream frosting (Paleo Orange, or your favorite frosting.)
- 6 large eggs (at room temperature)
- 1 1/2 Tbsp. pure vanilla extract
- 1 Tbsp. apple cider vinegar
- 1 sugar apple (large low-, 200 grams, cored and coarsely cut in chunks)
- 2 1/4 cups sweetener (such as Just Like Sugar Table Top natural chicory root sweetener, or your favorite dry sweetener., I like to use half Just Like Sugar Brown chicory root sweetener in this recipe.)
- 1 1/2 avocados (about 200 grams)
- 1 cup coconut butter (if soft, or 226 grams if hard., To soften, place the container in a bowl of warm water)
- 1 cup almond meal (almond, or flour)
- 1/3 cup arrowroot flour (or tapioca flour)
- 1/2 cup unsweetened cacao (pure, or cocoa powder)
- decaffeinated coffee (1 1/2 teaspoons Mt. Hagen organic, crystals, optional)
- 1 tsp. baking soda
- 1/2 tsp. salt (unprocessed)
- 1 Tbsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. grated nutmeg
- 1/8 tsp. cayenne pepper (optional and beware it is hot!, If you're nightshade intolerant, skip this.)
- 6 oz. fresh raspberries (2 packages ,or the equivalent frozen.)
- 2 Tbsp. sweetener (to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 1/2 teaspoon PureLo Lo Han Sweetener by Swanson, or 2 tablespoons raw honey, or your favorite sweetener.)
- 1 tsp. vanilla extract
- 1 1/2 oranges (Zest of ,finely grated)
- 1 Orange (peeled, sliced, and seeded)
- 3 red beet (2- ,very thin slices of, for color, optional)
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