This cake is so rich and delicious. Make sure you have a few people to share it with, you won’t be able to finish it on your own (although I could, but I won’t). It is so insanely delicious, it is like a combination of cheesecake and fudge, it’s blissful. I think I need to remove it from my house right now, otherwise my hips may be yelling at me in a few days.
- 1/2 cup cocoa powder
- 1/2 cup carob powder
- 1/2 cup ground almonds
- 1/4 cup coconut butter, melted (I used Artisana)
- 1/3 cup agave
Mix all ingredients until it is doughy. Press into a round cake pan lined with plastic wrap or parchment. A springfoam pan works best, making it easy to pop out the cake once it is ready. Refrigerate while preparing the filling.
- 2 cups cocoa powder
- 3/4 cup agave
- 3/4 cup maple syrup
- 1 cup of coconut butter, melted
- 1 tablespoon Lucuma powder
Fruit of your choosing (I used strawberries)
Combine ingredients until smooth and creamy. Pour onto crust, add fruit on top, and return to refrigerator.
(my 4 year old son took on the job of mixing)
The cake is ready once firm.