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Paleo Chocolate Chip Cookie Cake w/ Chocolate Cashew Butter Fudge

Ingredients

FOR THE CAKE LAYER:

1 egg plus 1 egg-yolk at room temp
1/2 cup coconut oil melted and cooled to nearly room temp
1/2 cup organic coconut sugar
2 tsp pure vanilla extract
2 cups blanched almond flour
1/4 cup tapioca flour/starch
1 tsp baking soda
1/8 tsp fine grain sea salt
2/3 cup dairy free dark chocolate chips

FOR THE CHOCOLATE FUDGE LAYER:

3/4 cup dairy free dark chocolate chips
2 tbsp coconut oil
1/4 cup nut butter of choice
1 tsp maple syrup raw honey, or favorite sweetener (optional)

FOR THE CASHEW FUDGE LAYER:

1/4 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

Cooking Instructions

1. Make the cookie cake layer:

2. Preheat the oven to 350 degrees and grease a 9 inch cake pan with coconut oil.

3. Combine the eggs, coconut sugar, coconut oil, and vanilla and beat until very smooth.

4. In a separate bowl, combine all the dry ingredients, then slowly beat into the wet picture to form a sticky dough.

5. Stir the chocolate chips 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.

6. Make the chocolate fudge layer:

7. 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.

8. Make the cashew butter fudge layer: 

9. 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.

10. 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 you can refrigerate between fudge layers, otherwise, any way you want to top this cake will work.

11. 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!

Paleo Chocolate Chip Cookie Cake w/ Chocolate Cashew Butter Fudge

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes

Servings: 8

Meal Type

Nutrition Facts

Applied Diet Types

  • Dairy Free
  • Gluten Free
  • Paleo

Ingredients

FOR THE CAKE LAYER:

1 egg plus 1 egg-yolk at room temp
1/2 cup coconut oil melted and cooled to nearly room temp
1/2 cup organic coconut sugar
2 tsp pure vanilla extract
2 cups blanched almond flour
1/4 cup tapioca flour/starch
1 tsp baking soda
1/8 tsp fine grain sea salt
2/3 cup dairy free dark chocolate chips

FOR THE CHOCOLATE FUDGE LAYER:

3/4 cup dairy free dark chocolate chips
2 tbsp coconut oil
1/4 cup nut butter of choice
1 tsp maple syrup raw honey, or favorite sweetener (optional)

FOR THE CASHEW FUDGE LAYER:

1/4 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

Cooking Instructions

1. Make the cookie cake layer:

2. Preheat the oven to 350 degrees and grease a 9 inch cake pan with coconut oil.

3. Combine the eggs, coconut sugar, coconut oil, and vanilla and beat until very smooth.

4. In a separate bowl, combine all the dry ingredients, then slowly beat into the wet picture to form a sticky dough.

5. Stir the chocolate chips 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.

6. Make the chocolate fudge layer:

7. 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.

8. Make the cashew butter fudge layer: 

9. 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.

10. 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 you can refrigerate between fudge layers, otherwise, any way you want to top this cake will work.

11. 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!
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