• Line a round 8 inch cake pan with parchment paper. In a medium bowl, whisk together the almond flour and cacao powder. Add in the maple syrup and oil and mix with your hands until fully incorporated (mixture will be crumbles). Transfer to your cake pan and firmly press down and spread out evenly and up the sides. Place in your fridge while you work on the filling.

Chocolate Filling:

• In a large bowl using an a electric hand mixer, beat together the cream cheese, powdered sugar and vanilla until smooth. Next, add in the melted chocolate and beat until incorporated. In a medium bowl, using an electric hand mixer, whip the heavy cream for 3-4 minutes or until it thickens and stiff peaks form. Fold in the whipped heavy cream into the chocolate mixture. Transfer mixture to cake pan and spread out evenly. Refrigerate for at least 6 hours or overnight.

Chocolate Ganache:

• In a small pot, heat up the coconut cream until right before it boils. Place your chocolate chips in a bowl and pour the coconut cream on top. Let this sit for 2 minutes before whisking. Whisk until smooth and then pour it on top of the chilled cake. Refrigerate again until set, about 30 minutes to 1 hour. (Optional: sprinkle the edges of the top of the cake with mini chocolate chips to serve).