A gluten free, dairy free, egg free, vegan, no-bake cheesecake-style cake that only uses only natural sugars! The base is made with cashew nuts and grated coconut. The second layer is made with cocoa powder and coconut oil and sweetened with agave syrup.
Excellent and easy to make. Couple of modifications I made included using a muffin pan instead of the cake pan because I found I didn't have enough crust to cover the cake pan. The muffin pan worked amazing and made perfect portions of this rich dessert. I also put the crust ingredients into a food process to give the crust an even, spreadable consistency. My final tip is this has to be kept in the fridge. I live in FL so anytime I left them out they got too soft. - 07 Jan 2016 (Review from Allrecipes US | Canada)