prep time: 23-26 miminutes

Preheat oven 325

Bake Time: 25 minutes

2 to 3 springform pans

Greased with ghee or coconut oil and dusted with cacao powder

 

In Vitamix or other high speed blender:

3 large, ripe avocados or 1 1/2 cups

1/2 cup Bulletproof brain octane oil

1 cup golden granulated monk fruit, Lakanto brand

4 eggs

2  cups blanched almond flour, Anthony’s brand

1/2 cup coconut flour

2/3 cup cacao powder Bright Earth Foods

1 1/2 tsp. baking soda

1/2 tsp sea salt

1 tsp. ground vanilla bean 

1 cup nut milk, I used unsweetened cashew milk

2 tsp. raw unfiltered apple cider vinegar, Braggs

**Blend  above ingredients until creamy and well combined, 5  seconds. Scrape sides and blend again for a few more seconds.

 

1/2 package Lily’s stevia sweetened mini chocolate chips

Pour in prepared bans and sprinkle with chocolate chips, lightly folding in with spatula

 

Bake until center is not jiggly but don’t overcook..

Cool and frost. Delicious unfrosted too!

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German Chocolate Frosting:

 

Gluten Free/Vegan

Makes 2 cups

Prep Time: 1 hour

*dates soak in water overnight or in hot water for at least 1 hour

 

10 pitted medjool dates, soaked in 1/2 cup water

 

1 can full fat coconut milk

1/2 cup granulated golden monk fruit, Lakanto brand

 

1 1/2 cups UNSWEETENED coconut flakes, lightly toasted

1 1/2 cups pecan pieces, lightly toasted and chopped coarsely

1/2 teaspoon ground vanilla bean

dash sea salt

 

 

1. In small saucepan combine monk fruit and coconut milk and simmer until golden in color, stirring occasionally. This process takes 30+ minutes. Watch and stir frequently. You want it to simmer but not boil over or burn. 

2. Blend dates and water in high speed blender until smooth and set aside in medium bowl. 

3. After pecans and coconut has cooled, place in bowl with date paste. Add vanilla and salt. 

4. Stir to combine.

5. Add coconut caramel after it has cooled for 10 or so minutes. 

6. Stir all ingredients together and allow to sit for an hour or so,  to meld flavors.

7. Enjoy! 

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Raspberry Buttercream Frosting:

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butter-raw pastured
1 1/2 cups Lakanto powdered monk fruit
2 cups fresh raspberries. 
REMOVE PRESERVES from recipe
Directions for raspberries- Puree half of the raspberries in blender or food processor. Strain sauce through cheesecloth or fine sieve. Discard the raspberry seeds. 
Fold raspberry puree and remaining 1 cup fresh raspberries into buttercream filling 

Easy Chocolate Glaze:
-3 ozs Lily’s stevia sweetened chocolate chips
-Raw pastured butter
-instead of safflower oil 
3 Tbsp. Bulletproof Brain Octane Oil You can purchase through my website 
3/4 cup raw cacao powder 
1/2 cup powdered monk fruit sugar

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