Decadent 5-Ingredient No-Bake Chocolate Cake (Paleo, Keto, Vegan!)

👩‍🍳 Instructions

1. 1

   For the Crust: Add pecans to a food processor and pulse until finely ground, resembling coarse flour. Be careful not to over-process into butter.
2. 2

   In a medium bowl, combine the ground pecans, shredded coconut, 1/4 cup melted coconut oil, 2 tablespoons maple syrup (or Keto sweetener), and a pinch of sea salt. Mix thoroughly until the mixture is well combined and sticky.
3. 3

   Lightly grease an 8 or 9-inch springform pan with a little extra coconut oil. Press the crust mixture firmly and evenly into the bottom of the pan. Place the pan in the freezer to chill while you prepare the filling (about 15-20 minutes).
4. 4

   For the Filling: If your can of coconut milk was chilled overnight, carefully open it and scoop out only the thick, hardened cream from the top, leaving the liquid behind. You should have approximately 1 cup of coconut cream.
5. 5

   In a medium saucepan, gently warm the coconut cream over low heat until just melted and smooth. Do not boil.
6. 6

   Remove the saucepan from the heat. Whisk in the cocoa powder, 1/2 cup maple syrup (or Keto sweetener), vanilla extract, and a pinch of sea salt. Whisk vigorously until the mixture is completely smooth, glossy, and free of any lumps.
7. 7

   Pour the chocolate filling evenly over the chilled crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
8. 8

   Refrigerate the cake for at least 4-6 hours, or preferably overnight, until it is completely firm and set. This is crucial for easy slicing.
9. 9

   Before serving, run a thin, sharp knife around the edge of the pan to loosen, then carefully release the springform sides. Garnish with additional cocoa powder, fresh berries, or coconut whipped cream if desired. Slice and enjoy!