Description
A decadent and guilt-free dessert that’s gluten-free, grain-free, and refined sugar-free.
Ingredients
- 1 cup pecans
- 1 cup shredded coconut
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup (or sweetener of choice)
- 1 cup dark chocolate (Paleo-friendly)
- 1 cup coconut cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a food processor, blend the pecans and shredded coconut until finely ground.
- Add coconut oil and maple syrup to the pecan-coconut mixture, blending until sticky.
- Press the mixture into a tart pan to form the crust.
- Melt the chocolate in a microwave or double boiler, being careful not to burn it.
- Mix the melted chocolate with coconut cream, vanilla extract, and salt until smooth.
- Pour the chocolate filling over the crust and smooth it out.
- Refrigerate for at least 120 minutes until set.
- Slice and serve chilled, optionally topping with berries or coconut cream.
Notes
Garnish with fresh berries or a dollop of coconut cream for an elegant touch. This cake stores well in an airtight container in the refrigerator for up to a week.