Lemon Blueberry PULSE Cake

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by: lindalouisepulsedesserts






Raw vegan organic gluten free




ingredients

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serves: 860

8 pounds organic avocados

12.5 cups raw organic coconut nectar

10 cups fresh lemon juice

12.5 cups coconut oil

10 cups frozen organic blueberries

1 whole lemon, deseeded

1.25 teaspoon salt

.5 cup sunflower lecithin

Nutrition Facts
Lemon Blueberry PULSE Cake

Servings Per Recipe: 860

Amount per Serving

Calories: 68

  • Total Fat: 7.5 g
  •     Saturated Fat: 3.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 7.2 mg
  • Total Carbs: 0.6 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 0.2 g
  • Protein: 0 g
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preparation

1.  Blend all ingredients in a vitamix blender to achieve desired texture

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