Vegan Flourless Chocolate Cake
This luscious vegan flourless chocolate cake is made with just 6 ingredients and is gluten-free, too! All you need are some pistachios, shredded coconut, coconut oil, bitter sweet chocolate chips, agave and coconut cream and about 2 hours. I like topping mine with flaky sea salt and fresh berries but you could use whatever you like!
Prep Time 15 minutes mins
Cook Time 12 minutes mins
setting time 2 hours hrs
Course Dessert
Cuisine American, French
for the crust 1 cup pistachios roasted salted and shelled ½ cup sweetened coconut shredded 1 tablespoon coconut oil for the cake 1 ½ cups coconut cream (almost 1 can) 1 10 oz bag bittersweet chocolate 2 tablespoon agave 2 tablespoon coconut oil optional topping: flaky sea salt, blueberries + raspberries
for the crust Preheat oven to 350F degrees.
Add shelled pistachios, shredded coconut, and coconut oil to a food processor and blend for one minute or until grainy texture appears.
Pat the mixture into an (un-greased) glass pie pan and bake for 12-14 minutes or until lightly toasted. Remove from oven and set aside.
for the cake Meanwhile add the coconut cream to a sauce pan and turn the heat to medium medium-low to heat up — DO NOT LET IT BOIL.
Add in the chocolate chips and stir for about 5 minutes or until melted.
Stir in the coconut oil and agave and continue stirring until fully incorporated.
Pour the chocolate mixture into the crust and place the pan in the refrigerator for at least 2 hours.
Top with flaky sea salt and fresh berries if desired.
Keyword chocolate, coconut water, gluten free, pistachio, vegan