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sweetener free good fat cake2

serves: 12
prep time: 1 hr 30 min

stuff you need

for the base

2 cups walnuts
1/2 cup unsweetened shredded coconut
1/4 cup raw cacao powder
2 tbs. ghee or coconut oil
1 tsp. 100% vanilla extract
pinch of salt

for the filling

1 1/2 cups unsweetened dessicated coconut
1 1/2 cups coconut milk
2/3 cup ghee or coconut oil
2/3 cup raw cacao powder
2 tsp. 100% vanilla extract
pinch of salt

now what

  1. Line the base of a 20 cm (8 inch) spring form cake tin with baking paper and grease the edges with a little coconut oil.
  2. Start with the base
  3. Place all of the base ingredients in to your food processor.
  4. Whiz these ingredients until a smooth paste forms.
  5. Press the base in to the cake tin, making sure you press it out evenly, covering the entire base.
  6. Place in to the freezer.
  7. Now for the filling.
  8. Place all the filling ingredients in to the food processor and whiz until completely smooth, this will take around 5 minutes.
  9. Take the base out of the freezer and pour the filling on top of the base.
  10. Shake the tin to even out the top and place the cake in to the fridge for around 1 1/2 hours or until set.
  11. Rub the outside of the cake tin with a hot cloth and release the spring form slowly.
  12. Cut in to slices and store any left overs in an airtight container in the fridge or freezer.