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Chocolate Coconut Crust
- 1 1/2 cups raw pecans, soaked
- 1/4 cup raw cacao powder
- 2 Tbsp raw cold pressed coconut oil
- 3 Tbsp raw cacao butter when melted
- 1 tsp fresh lemon juice
- 5 tsp raw agave nectar
- Grind all ingredients in a food processor, being sure not to over-process the nuts as they will go oily.
- Press evenly into the bottom of a 9” springform cake pan and set aside.