Grain Free Chestnut Chocolate Cake

Instructions

• 1.

  Preheat oven to 350 F and line the bottom of 8-inch springform pan with a circle of parchment paper

• 2.

  In a medium bowl, mix cashew butter, coconut flour, maple syrup/agave and coconut milk. Lightly press the dough on the bottom of springform pan and set aside

• 3.

  Place chestnut puree, maple syrup/agave, sea salt and vanilla into a bowl and mix well. Set aside

• 4.

  In a heavy bottom saucepan over low heat melt chocolate and coconut oil. Add to chestnut mix and whisk well. Add the eggs one at a time and whisk until creamy. Using an electric mixer works best

• 5.

  Pour batter in the prepared pan and bake for 35 minutes

• 6.

  Cool in the pan completely then refrigerate for 1 hour before serving