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!
Equipment
Ingredients
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
Instructions
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.
Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!