Turn the slow cooker on high and place something in your slow cooker so that the pan will not touch the base. I use one of those things you place on the hot plate to for coffee.
The coconut oil when added to the mixture needs to be cooled. If you need to heat the oil to melt it, do this first so it has had time to cool slightly.
Add your almonds to the food processor and pulse until of a flour consistency. Don't blend for too long or you will end up with almond butter.
In a medium sized bowl add the grounded almonds, salt and coconut sugar and mix.
In a large bowl add eggs, maple syrup, vanilla extract and the coconut oil. Whisk them lightly.
In a small bowl then add cacao powder and boiling water. Mix until there is no lumps.
Add the cacao liquid to the egg mixture. Whisk gently.
Add the almond mixture into the large bowl with the other ingredients and mix using a wooden spoon.
Add coconut flour and gently mix again.
Pour mixture into the lined tin.
Place gently into the slow cooker and lay a clean tea towel over the rim of the slow cooker. Place on the lid and cook for 3 hours.
Remove gently from the pan and allow the cake to on a rack. Wait for it to be completely cooled before cutting.
Recipe by Planning With Kids at https://planningwithkids.com/2014/04/07/chocolate-almond-cake-dairy-and-gluten-free/