Paleo Chocolate Chip Cookie Cake with Chocolate Cashew Fudge

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg plus 1 egg yolk

• Condiments

  • 1 tbsp Honey or pure maple syrup, raw
  • 1 tsp Maple syrup
  • 1/4 cup Nut butter

• Baking & Spices

  • 2 cups Almond flour
  • 1 tsp Baking soda
  • 1 Chocolate chips, mini dairy-free
  • 1/2 cup Coconut sugar, organic
  • 1 1/3 cup Dark chocolate chip, dairy free
  • 1/8 tsp Sea salt, fine-grain
  • 1/4 cup Tapioca flour/starch
  • 3 tsp Vanilla, pure

• Oils & Vinegars

  • 13/16 cup Coconut oil

• Dairy

  • 3/8 cup Cashew butter, creamy

Found on paleorunningmomma.com

Description

Ingredients

• For the Cake Layer
• 1 egg plus 1 egg-yolk, room temp
• ½ cup coconut oil, melted and cooled to nearly room temp
• ½ cup organic coconut sugar
• 2 tsp pure vanilla extract (I love this kind)
• 2 cups blanched almond flour
• ¼ cup tapioca flour/starch
• 1 tsp baking soda
• ⅛ tsp fine grain sea salt
• ⅔ cup dairy free dark chocolate chips (I used Enjoy Life)
• For the Chocolate Fudge Layer
• ¾ cup dairy free dark chocolate chips (I used Enjoy Life)
• 2 tbsp coconut oil
• ¼ cup nut butter of choice
• 1 tsp maple syrup, raw honey, or favorite sweetener (optional)
• For the Cashew Butter Fudge Layer
• ¼ cup + 2 tbsp creamy cashew butter (or other smooth nut butter)
• 3 tbsp coconut oil, melted
• 1 tsp pure vanilla extract
• 1 tbsp raw honey or pure maple syrup
• Mini dairy free chocolate chips

Directions

• Make the cookie cake layer:
• Preheat the oven to 350 degrees and grease a 9 inch cake pan with coconut oil.
• Combine the eggs, coconut sugar, coconut oil, and vanilla and beat until very smooth.
• In a separate bowl, combine all the dry ingredients, then slowly beat into the wet mixture to form a sticky dough.
• Stir the chocolate chip in, and transfer the mixture to the greased cake pan. Bake in the preheated oven for 15 minutes, or until set, remove from oven and set aside to cool.
• For the Chocolate Fudge Layer:
• In a small saucepan over very low heat, stir & melt the chocolate chips and coconut oil until smooth. Remove from heat and stir in the nut butter and sweetener until satiny smooth, set aside to cool.
• For the Cashew Butter Fudge Layer
• In a mixing bowl, combine the melted coconut oil with the creamy nut butter, and beat until smooth. Stir in the honey (or maple syrup) and vanilla.
• Once the cookie cake is mostly cooled, spread the chocolate fudge layer on generously, followed by the cashew butter layer. If you want to create pretty designs (I tried but got impatient!) you can refrigerate between fudge layers, otherwise, any way you want to top this cake will work.
• Top with mini chocolate chips if desired, and refrigerate for 1-2 hours to set the top. Store leftovers in the fridge, removing about 30 minutes before serving to soften the fudge layers.
• Enjoy!