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Paleo Summer Peach Crunch Trifle
CLEAN EATING WITH A DIRTY MIND30Ingredients
20Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1/4 cup chopped pecans (crushed)
- 4 Tbsp. coconut butter (softened, I used Nikki’s Macadamia Nut Cookie Coconut Butter)
- 4 Tbsp. coconut (crystals)
- 3 pinches salt (1 for the crunch, 1 for the cake, 1 for the whipped cream)
- 1 1/2 tsp. vanilla
- 1 Tbsp. coconut flour
- 1 Tbsp. blanched almond flour
- 1/2 tsp. baking powder
- 2 Tbsp. almond butter
- 1 Tbsp. coconut oil
- 1 cage free egg (organic)
- 2 tsp. pure maple syrup
- 1 peach (ripe yellow)
- 1/2 cup milk & cream (canned coconut, full fat, refrigerated overnight)
- 1 1/2 tsp. apple cider vinegar
- 1.5 oz. dark chocolate (60% cocoa or higher)
- 2 Tbsp. coconut oil (melted)
- 1 tsp. vanilla
- 2 Tbsp. almond butter
- 2 Tbsp. coconut palm sugar (or pure maple syrup)
- 2 Tbsp. unsweetened cocoa powder
- 1/2 tsp. baking powder
- 2 pinches salt (1 for the chocolate cake, 1 for the whipped coconut cream)
- canela (sprinkle of)
- 1 egg (organic cage-fee)
- 1/2 cup raspberries (organic)
- 1/2 cup milk & cream (canned coconut, full fat, refrigerated overnight)
- 2 tsp. pure maple syrup
- 1 1/2 tsp. apple cider vinegar
- 2 packets chocolate-hazelnut butter (Justin’s, or you can use your own homemade version, see notes below)
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Notes
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