Gluten-Free Chocolate Cake with Coconut

Cashews are the base of the cake and the crust in this gluten-free, paleo-friendly raw chocolate cake with coconut.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 502 Calories

Ingredients

• 1 cup shredded coconut
• 3 tablespoons cocoa powder
• ½ cup cashews
• 3 tablespoons coconut oil
• 2 tablespoons agave syrup
• ¾ cup cashews
• 3 tablespoons agave syrup

Recipe Instructions

Step 1

Place 3/4 cup cashews in a bowl and add enough water to cover; soak for 2 hours. Drain.

Step 2

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.

Step 3

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.