Whipped Chocolate Almond Butter Cake

Crust:
1/2c pecan meal
1/4c almond meal
1/4c cacao powder
2tbsp coconut butter (melted)
1tbsp honey
2tsp coconut oil (melted)
Pinch salt

Filling:
4oz goat cheese (room temperature)
2tbsp butter (room temperature)
3tbsp almond butter (room temperature)
3tbsp maple sugar (or sweetener of choice)
1/4c plus 2tbsp chocolate chips
1tbsp coconut butter

1. Mix all crust ingredients together in a mixing bowl, until well combined and the mixture resembles wet sand
2. Grease a Pyrex dish, and press crust mixture evenly across the bottom. Place in freezer to firm up while preparing the filling
3. Beat the goat cheese with the sugar in a stand mixer until well combined and creamy
4. Add the butter and beat until combined scraping down the sides as necessary
5. Add the almond butter and beat until combined scraping down the sides as necessary
6. Melt chocolate and coconut butter in a double boiler
7. Add melted chocolate to goat cheese mixture and beat until combined scraping down the sides as necessary
8. Pour filling over the crust and return to the freezer for at least 2 hours before serving.