- Hide menu

Chocolate Coconut Crust

FavoriteLoadingAdd to favorites


  • 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


  1. Grind all ingredients in a food processor, being sure not to over-process the nuts as they will go oily.
  2. Press evenly into the bottom of a 9” springform cake pan and set aside.

Facebook Pinterest Twitter Plusone Stumbleupon


Leave a Reply

Your email address will not be published. Required fields are marked *

three − one =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>