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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1 cup each pecans, walnuts, and almonds |
1 teaspoon kosher salt |
1/2 cup raw cocoa powder |
1 cup agave syrup |
1 cup coconut butter |
1 cup coconut butter |
2 super ripe avocados |
2 bananas |
1 cup raw cocoa powder |
1 cup agave syrup |
1 cup almond milk |
this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. |
Directions:
1. For the crust: Lightly grease a 9 by 13-inch cake pan. Put all of the nuts and the salt in the food processor and blend to a fine consistency. Add 1 cup of coconut butter, 1 cup agave syrup, and the raw cocoa powder and mix together. Press nut mixture into the prepared pan.
2. For the filling: Combine all ingredients and whip with a hand mixer until smooth. Pour the filling on top of the crust and smooth over.
3. Put in refrigerator for 2 hours or until firm.
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