1) Preheat the oven to 375 degrees. Spray the inside of a 3 Qt glass baking dish with cooking spray.
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Cookie Crust Layer:
2) In a medium sized mixing bowl, add nut butter and packed golden monkfruit sugar. Mix together until smooth.
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3) Add  in flour and stir everything together until the dough is uniform but very crumbly. Add 3 tablespoon of water and mix well. If the dough is still too crumbly add 1 tablespoon of water and mix again. Want the dough to be pliable. Not too crumble or not too dry.
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4) Spread and press the cookie dough evenly on the bottom of the casserole dish and set aside.
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Chocolate Cake Layer:
5) Add all the cake ingredients together and mix well. Then pour the batter on top of the cookie dough layer.
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6) Put into oven and bake for 20 to 25 mins or until you poke the center with the toothpick and it comes out clean.
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Frosting Layer:
7) While the cake is baking, drain the cashews and add all the frosting ingredients into a high speed blender. (I used a Vitamix) Blend until smooth. Scoop the frosting into a bowl and allow it to sit in the fridge for a hour.
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8) Once cake is finished allow too cool for 10 minutes. Once cooled put into the fridge for a hour before topping the frosting.
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9) After a hour in fridge, top the cake with frosting and spread evenly. Slice and serve! Optional: Add smashed up Â
Taza Chocolate on top! 🙂Â