Cashew cream filling between grain-free cake, topped with a coconut raw cacao frosting. You wouldn't know it was healthy! So decadently delicious, yet low sugar, you could even eat it for breakfast (guilty).

Healthified Boston Cream Pie

Cake:

2 cups Bob's Red Mill Paleo Flour
1/2 tsp sea salt
1.5 tsp baking powder
1/2 tsp baking soda
1/4 cup coconut sugar
3 ripe bananas
3 eggs, beaten
1 tsp vanilla
3 tablespoons coconut oil, melted
1/4 cup full-fat coconut milk

Preheat oven to 350 degrees.

In a large mixing bowl, add flour, sea salt, baking powder, baking soda, and coconut sugar. Stir to combine.

In a high-speed blender, add remaining ingredients until creamy. Pour into bowl with dry ingredients and beat until batter is formed.

Transfer batter to a 9 inch springform pan coated with coconut oil or cooking spray. Bake 30-32 minutes until edges are golden brown and toothpick comes out clean. Allow to completely cook, ideally overnight.

Cashew Cream Filling

4 cups cashews, soaked overnight
4 tablespoons coconut sugar
1/2 cup unsweetened nut milk (I used almond)
1 tsp cinnamon

Place all ingredients in a high-speed blender until creamy.

*I did this in two batches of 2 cups cashews each.

Coconut Raw Cacao Frosting

1/2 cup coconut butter, melted
1/4 cup ghee
2 tablespoons raw cacao powder
1/2 tsp maple syrup
1/4 tsp vanilla

Place all ingredients in a large bowl and stir thoroughly until blended.

To Assemble:

Using a large serrated knife, slice cake in half. Spread cashew cream evenly on one half, and place top half back on. Spread frosting evenly on top. Enjoy!

Healthified Boston Cream Pie