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Ingredients
US|METRIC
8 SERVINGS
- 1 cup dark chocolate chunks (unsweetened, or dark chocolate chips)
- 1/2 cup cocoa powder
- 2 cups almond meal
- 14 oz. coconut milk (full-fat)
- 1/4 cup pure maple syrup
- 1/3 cup coconut oil
- 1 1/2 cups coconut cream
- 2 Tbsp. maple syrup
- 3 Tbsp. unsweetened cocoa powder
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories530Calories from Fat440 |
% DAILY VALUE |
Total Fat49g75% |
Saturated Fat34g170% |
Trans Fat |
Cholesterol |
Sodium10mg0% |
Potassium590mg17% |
Protein9g |
Calories from Fat440 |
% DAILY VALUE |
Total Carbohydrate26g9% |
Dietary Fiber7g28% |
Sugars12g |
Vitamin A0% |
Vitamin C6% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Becki Jahn 4 years ago
This recipe needs some help. For one thing, it is not a cake. More like fudge. I made it with Anthony’s almond flour, and it was terribly difficult to get out of my well greased pie plate. As for the frosting, there needs to be more specific instructions. You have to refrigerate the coconut cream for several hours or overnight and only use the solid part. I wondered about this, but just drained my coconut cream can and went with it. Did not whip, and I had soup with a graining texture. The color was way lighter than the photo as well. If I make this again, I’ll make it as a rich bar, or fudge and maybe top with some chilled, whipped coconut cream. No way does it need anymore chocolate, very rich. If you’re looking for a cake, look elsewhere.