gluten-free chocolate cake with coconut

Ingredients

• Servings: 4
• 3/4 cup cashews
• crust:
• 1/2 cup cashews
• 1 cup shredded coconut
• 2 tablespoons agave syrup
• chocolate cake:
• 3 tablespoons cocoa powder
• 3 tablespoons coconut oil
• 3 tablespoons agave syrup

Recipe

Preparation Time: 20 mins Ready Time: 4 hrs 20 mins


• place 3/4 cup cashews in a bowl and add enough water to cover; soak for 2 hours. drain.
• blend 1/2 cup cashews in a blender until smooth. stir blended cashews, coconut, and 2 tablespoons agave syrup together in a bowl until smooth; press into a small cake pan.
• blend soaked cashews in a blender until smooth. add cocoa powder, coconut oil, and 3 tablespoons agave syrup; blend until smooth. pour chocolate cake over cashew crust; refrigerate until set, 2 hours to overnight.