Ingredients
Instructions
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1.
Preheat oven to 350 F and line the bottom of 8-inch springform pan with a circle of parchment paper
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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
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3.
Place chestnut puree, maple syrup/agave, sea salt and vanilla into a bowl and mix well. Set aside
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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
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5.
Pour batter in the prepared pan and bake for 35 minutes
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6.
Cool in the pan completely then refrigerate for 1 hour before serving
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