Paleo Chocolate Chip Cookie Cake with Chocolate Cashew Fudge

Since making my mother go paleo I have found myself baking and making more treats then I ever have before. I don't typically eat these snacks or treats because that's what they are, snacks and treats, but for the person transitioning into a new lifestyle I see the need for snacks or sweets more often then not. Anyways, it was my mom's birthday, so I made her this delicious paleo cookie cake and I am just sharing the recipe. Don't let the ingredients list and directions scare you, this was seriously so simple and quick to make. This was also legit an amazing cookie cake. Everyone in my family loved it and my mom forgot it was even paleo. I do have to point out though that there is absolutely no nutritional benefit from this cake and making a paleo treat does not mean it is a healthy treat! It's just a treat that uses paleo friendly ingredients for those with food allergies or those who are cutting out certain foods from their diet. After plugging this recipe into MyFitnessPal, 18 servings yields 19g of Carbs, 22g of Fat, and 4g of Protein per serving, and again that's if you can cut this cookie cake into 18 slices. Did I just convince you not to make this now? I am the worst. To make it a little less caloric and high in fat you can definitely remove one of the fudge layers or just cut the fudge ingredients in half - both layers had a TON of fudge when I dumped it on the cake. Also, you can just make chocolate chip cookies out of the "cake" layer if you want too. There, I convinced you that you can still make this and enjoy it a little more guilt-free! Seriously though this dessert was super delicious!

Paleo Chocolate Chip Cookie Cake with Chocolate Cashew Fudge
Ingredients:
For the "Cake" Layer

• 1 egg plus 1 egg-yolk, room temp
• ½ cup coconut oil, melted and cooled to nearly room temp
• ½ cup organic coconut sugar (I used Bob's Red Mill Organic Coconut Sugar)
• 2 tsp pure vanilla extract 
• 2 cups blanched almond flour (I used Bob's Red Mill Almond Flour)
• ¼ cup tapioca flour/starch (I used Bob's Red Mill Arrowroot Starch)
• 1 tsp baking soda
• ⅛ tsp fine grain sea salt
• ⅔ cup dairy free dark chocolate chips (I used Enjoy Life)

For the Chocolate Fudge Layer

• ¾ cup dairy free dark chocolate chips (I used Enjoy Life)
• 2 tbsp coconut oil
• ¼ cup nut butter of choice (I used cashew butter)
• 1 tsp maple syrup, raw honey, or favorite sweetener (optional)

For the Cashew Butter Fudge Layer

• ¼ cup + 2 tbsp creamy cashew butter (or other smooth nut butter)
• 3 tbsp coconut oil, melted
• 1 tsp pure vanilla extract
• 1 tbsp raw honey or pure maple syrup
• Mini dairy free chocolate chips (I used Enjoy Life)

Directions:
Make the cookie cake layer:

1. Preheat the oven to 350 degrees and grease a 9 inch cake pan with coconut oil.
2. Combine the eggs, coconut sugar, coconut oil, and vanilla and beat until very smooth.
3. In a separate bowl, combine all the dry ingredients, then slowly beat into the wet mixture to form a sticky dough.
4. Stir the chocolate chip in, and transfer the mixture to the greased cake pan. Bake in the preheated oven for 15 minutes, or until set, remove from oven and set aside to cool.

For the Chocolate Fudge Layer:

1. In a small saucepan over very low heat, stir & melt the chocolate chips and coconut oil until smooth. Remove from heat and stir in the nut butter and sweetener until satiny smooth, set aside to cool.

For the Cashew Butter Fudge Layer

1. In a mixing bowl, combine the melted coconut oil with the creamy nut butter, and beat until smooth. Stir in the honey (or maple syrup) and vanilla.

Final Assembly:

1. Once the cookie cake is mostly cooled, spread the chocolate fudge layer on generously, followed by the cashew butter layer. If you want to create pretty designs (I tried but got impatient!) you can refrigerate between fudge layers, otherwise, any way you want to top this cake will work.
2. Top with mini chocolate chips if desired, and refrigerate for 1-2 hours to set the top. Store leftovers in the fridge, removing about 30 minutes before serving to soften the fudge layers.
3. Enjoy!​

Original recipe found here