| Level: | Easy |
| 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 |
Ingredients
- 1 cup each pecans, walnuts, and almonds
- 1 teaspoon kosher salt
- 1/2 cup raw cocoa powder
- 1 cup agave syrup
- 1 cup coconut butter
- 1 cup coconut butter
- 2 super ripe avocados
- 2 bananas
- 1 cup raw cocoa powder
- 1 cup agave syrup
- 1 cup almond milk
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1340 |
| Total Fat | 98 g |
| Saturated Fat | 6 g |
| Carbohydrates | 112 g |
| Dietary Fiber | 28 g |
| Sugar | 58 g |
| Protein | 21 g |
| Cholesterol | 0 mg |
| Sodium | 395 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1340 |
| Total Fat | 98 g |
| Saturated Fat | 6 g |
| Carbohydrates | 112 g |
| Dietary Fiber | 28 g |
| Sugar | 58 g |
| Protein | 21 g |
| Cholesterol | 0 mg |
| Sodium | 395 mg |
Reviews
Agave Syrup is used in the crust and in the filling. Agave Syrup is highly processed.
Make Date water: Chop 12 dates and soak in 2 cups water for about 3 hours. Puree and use instead of the 2 cups of agave needed for this recipe.