Grain-Free Chestnut Chocolate Cake

• 1/3 cup smooth cashew butter
• 1/3 cup coconut flour
• 1 tablespoon pure maple syrup or 1 tablespoon agave nectar
• 1 cake
• 1 3/4 cups chestnut puree (available in jars or cans)
• 1/2 cup pure maple syrup or 1/2 cup agave nectar
• 1 pinch sea salt
• 1 tablespoon dark rum or 1 teaspoon pure vanilla extract
• 2 tablespoons coconut oil
• 3 eggs, room temperature

1. Preheat oven to 350 F and line the bottom of 8-inch springform pan with a circle of parchment paper.
2. In a medium bowl, mix cashew butter, coconut flour, maple syrup/agave and coconut milk. Lightly press the dough on the bottom of springform pan and set aside.
3. Place chestnut puree, maple syrup/agave, sea salt and vanilla into a bowl and mix well. Set aside.
4. In a heavy bottom saucepan over low heat melt chocolate and coconut oil. Add to chestnut mix and whisk well. Add the eggs one at a time and whisk until creamy. Using an electric mixer works best.
5. Pour batter in the prepared pan and bake for 35 minutes.
6. Cool in the pan completely then refrigerate for 1 hour before serving.

smooth cashew butter, coconut flour, maple syrup, cake, chestnut puree, maple syrup, salt, dark rum, coconut oil, eggs

Taken from www.food.com/recipe/grain-free-chestnut-chocolate-cake-534875 (may not work)