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“Chestnuts are lower in calories and fats than other nuts and seeds. However, they are rich sources of minerals, vitamins and phytonutrients that greatly benefit health. Chestnuts have an earthy sweet flavour almost like a sweet potato and are naturally gluten free. This delectable grain free chestnut chocolate cake is easy to make and has added health benefits. Serve with berries or dust with pure cocoa powder”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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