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For those who love cake, cookies, and chocolate, we present to you: Mexican Chocolate Cream Cake! With all the nostalgic flavor of the Mexican hot chocolate we grew up sipping at our grandma’s house, this chocolate cake is decadent and delicious! Save this recipe for birthdays, family get-togethers, and as a dessert after a yummy meal.
1 bag Siete Grain Free Mexican Chocolate Cookies
2 tbsp Neutral Oil, such as Coconut or Avocado Oil
1 cup Raw Cashews
1 tbsp Tapioca Starch
2 cups Water or Dairy Free Milk
¾ cup Maple Syrup
⅓ cup Unsweetened Cocoa Powder
½ tsp Ground Cinnamon
Pinch of Sea Salt
Preheat the oven to 350° F.
In a food processor, finely blend cookies. Combine fine crumbs with 2 tablespoons of oil.
Spray a 8-9 inch a round pan ( such as a pie pan or cake pan) with non-stick spray.
Place crumbles on the bottom and pat down to cover the surface of the pan.
Boil cashews in water for 20 minutes.
Drain cashews and transfer to a blender. Add water, tapioca starch, water or milk, maple syrup, cocoa powder, cinnamon, and sea salt. Blend on high until smooth.
Transfer to pan and spread chocolate mixture evenly over cookie crumbles.
Bake for 45 minutes.
Let the cake cool for at least 15 minutes before serving. Cake can also be served chilled- just refrigerate after baking for 2-3 hours before serving!
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