Grain-Free Chestnut Chocolate Cake - cooking recipe

Ingredients

1/3 cup smooth cashew butter
1/3 cup coconut flour
1 tablespoon pure maple syrup or 1 tablespoon agave nectar
1 cake
1 3/4 cups chestnut puree (available in jars or cans)
1/2 cup pure maple syrup or 1/2 cup agave nectar
1 pinch sea salt
1 tablespoon dark rum or 1 teaspoon pure vanilla extract
2 tablespoons coconut oil
3 eggs, room temperature

Preparation

Preheat oven to 350 F and line the bottom of 8-inch springform pan with a circle of parchment paper.
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.
Place chestnut puree, maple syrup/agave, sea salt and vanilla into a bowl and mix well. Set aside.
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.
Pour batter in the prepared pan and bake for 35 minutes.
Cool in the pan completely then refrigerate for 1 hour before serving.