Recipe courtesy of Brooke Peterson
Episode: Tickled Pink
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Raw Chocolate Cake
Total:
2 hr 15 min
Prep:
15 min
Inactive:
2 hr
Yield:
6 to10 servings
Level:
Easy
Total:
2 hr 15 min
Prep:
15 min
Inactive:
2 hr
Yield:
6 to10 servings
Level:
Easy

Ingredients

Crust:
Raw Chocolate Filling:

Directions

For the crust: Lightly grease a 9 by 13-inch cake pan. Put all of the nuts and the salt in the food processor and blend to a fine consistency. Add 1 cup of coconut butter, 1 cup agave syrup, and the raw cocoa powder and mix together. Press nut mixture into the prepared pan.

For the filling: Combine all ingredients and whip with a hand mixer until smooth. Pour the filling on top of the crust and smooth over.

Put in refrigerator for 2 hours or until firm.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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