Choc-Bliss Cake

Crust:

2 cups coconut flakes, unsweetened

10 Medjool dates, pitted

3 Tbsp raw cold pressed coconut oil

½ cup flax meal (ground flax seeds)

1 tsp ground cinnamon

¼ tsp sea salt

Place ingredients in a food processor until it sticks together. Form a crust with your hands in a regular cake pan

 

Filling:

1½ cup cashew/almond mix

¾ cups water

½ cup agave nectar

½ cup melted cacao butter

1 tsp vanilla powder/essence

 

Step:1

Blend all the ingredients in a Vitamix, or other high-powered blender, until smooth. Pour half the mix on top of crust.

Step 2:

Add 1/4 cup water and 1/2 cup cacao powder to the remaining mix and blend until smooth and pour on top other mix. Swirl it around and refrigerate until set.

Enjoy and save some for your family and friends (if you can).

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