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Gluten-Free Chocolate Cake with Coconut

"Rich, creamy raw food chocolate cake with a soft coconut crust."
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4 h 20 m servings 502 cals
Original recipe yields 4 servings

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  • Prep

  • Ready In

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

Nutrition Facts

Per Serving: 502 calories; 35.8 g fat; 45.8 g carbohydrates; 7.9 g protein; 0 mg cholesterol; 327 mg sodium. Full nutrition

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Excellent and easy to make. Couple of modifications I made included using a muffin pan instead of the cake pan because I found I didn't have enough crust to cover the cake pan. The muffin pan w...