Gluten free chocolate cake with coconut

Recipe
Crust
1/2 cup cashews (Preferably soaked in water over night. It is optional, but it makes them more nutritious. Read more.)
1 cup shredded coconut
2 tablespoons agave syrup

Directions

1. If you have soaked your cashews – drain and rinse them.
2. Put them in a blender and mix until you have a smooth nut butter.
3. Add the shredded coconut and agave and stir with a spoon or mix with your hands until you have a smooth dough.
4. Press into the bottom of a small cake pan. I used a very small cake pan, 9 cm/3,5 inches like this one…..

Chocolate cake
3/4 cup cashews (soaked for a couple of hours)
3 tablespoons cocoa powder
3 tablespoons agave syrup
3 tablespoons coconut oil

Directions

1. Drain and rinse the cashews. Put them in a blender and mix until you have a smooth butter.
2. Add the rest of the ingredients and mix well.
3. Pour onto your crust and let it set overnight or for at least a couple of hours.

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