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

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...


  • 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

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