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RECIPE
15 INGREDIENTS14 STEPS45MIN

Flourless Chocolate Pistachio Pear Layer Cake

4.3
3 Ratings

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Cotter Crunch

Nutrition Specialist for Gluten Free eating
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A paleo flourless chocolate layered cake that is light in texture, rich in taste, and delicious! Filled with maple coconut cream then topped with cocoa, glazed pears, and pistachio, this naked cake is simple to make. A decadent dessert that feeds a crowd! Celebrate with cake, always!

SideChef tip: we recommend using the Panasonic 4-in-1 Microwave Oven to make this recipe, click here to find out more.
45MIN
Total Time

Cotter Crunch

Nutrition Specialist for Gluten Free eating
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
1/2 cup
Butter , softened
1/3 cup
Pistachios , ground
1 1/4 cups
Almond Flour
1 tsp
Baking Soda
to taste
1
Pear , sliced
2 Tbsp
Unsweetened Cocoa Powder
to taste
Pistachios
to taste
14 fl oz
Coconut Cream
1/3 cup

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Nutrition Per Serving

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CALORIES
371
FAT
22.0 g
PROTEIN
7.9 g
CARBS
38.4 g

Cooking Instructions

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Step 1
The day before you begin, place your Coconut Cream (14 fluid ounce) in the fridge for 24 hours to harden.
Step 2
Preheat oven to 350 degrees F (180 degrees C). Line your cake pans with parchment paper. Set aside.

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Nutrition Per Serving
Calories
371
% Daily Value*
Fat
22.0 g
28%
Saturated Fat
8.8 g
44%
Trans Fat
0.0 g
--
Cholesterol
86.1 mg
29%
Carbohydrates
38.4 g
14%
Fiber
3.3 g
12%
Sugars
27.7 g
--
Protein
7.9 g
16%
Sodium
166.2 mg
7%
Vitamin D
0.3 µg
2%
Calcium
68.3 mg
5%
Iron
1.7 mg
9%
Potassium
306.9 mg
7%
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