Paleo Sex in a Pan by Grok Grub

The layers may seem fiddly but the technique is so simple once you’re in the thick of it: just mix the ingredients, spoon into the pan and chill!

HOW TO MAKE IT:

  1. To make the crust, roughly chop the pecans then pit and chop the dates. Load both into a food processor and pulse until ground but still crumbly.
  2. Transfer to a bowl and work in the coconut oil, then press the sticky mixture into a single smooth layer at the bottom of a square 8×8 cake pan.
  3. Transfer to the refrigerator to chill while you begin the second layer.
  4. To make the second layer, combine its ingredients very well in a medium mixing bowl. Spoon over the chilled crust, smoothing as much as possible with the back of a spoon.
  5. Place the pan back in the fridge.
  6. To make the third layer, mix its ingredients together in a mixing bowl and then spoon over the chilled, hardened second layer.
  7. Smooth as much as possible, then chill.
  8. Add the fourth layer by combining its ingredients and then layering it into the pan in the same way as the previous layers.
  9. For the fifth layer, mix the palm shortening, coconut milk and honey with a hand mixer until very smooth and spoon over the chilled fourth layer.
  10. Before placing the pan back into the refrigerator after adding the fifth layer, grate very dark chocolate over the top to the depth of your preference.
  11. Chill the pan for an additional half hour or more, then slice with a sharp knife and serve.

INGREDIENTS:

CRUST

  • 1½ cups pecans
  • ¾ cup dates
  • 4 tbsp coconut oil

SECOND LAYER

  • ⅔ cup cashew butter
  • ⅓ cup palm shortening
  • 2 tsp apple cider vinegar
  • ½ tsp lemon juice
  • Pinch salt

THIRD LAYER

  • ⅔ cup arrowroot flour
  • ½ cup coconut flour
  • 1 cup coconut milk
  • 2 tbsp honey
  • 1 tsp vanilla extract

FOURTH LAYER

  • ½ cup coconut milk
  • ½ cup palm shortening
  • ½ cup cacao powder
  • 2 tbsp honey

FIFTH LAYER

  • ½ cup palm shortening
  • ¼ cup coconut milk
  • 2 tbsp honey

SIXTH LAYER

  • Grated chocolate, at least 80% cacao