No-bake Toasted Coconut Chocolate Cake with Chocolate Macaroon Cookies

If you have around 45 minutes to spend in the kitchen, No-bake Toasted Coconut Chocolate Cake with Chocolate Macaroon Cookies might be a tremendous gluten free and dairy free recipe to try. One portion of this dish contains about 5g of protein, 32g of fat, and a total of 435 calories. For $1.95 per serving, you get a dessert that serves 10. This recipe from Foodista has 2 fans. Head to the store and pick up avocados, peanut butter, tsp vanillan extract, and a few other things to make it today. With a spoonacular score of 64%, this dish is good. If you like this recipe, you might also like recipes such as No-bake Toasted Coconut Chocolate Cake with Chocolate Macaroon Cookies, Flourless Bitter Lime Coconut Macaroon Cake with White Chocolate Whipped Cream, and Flourless Bitter Lime Coconut Macaroon Cake with White Chocolate Whipped Cream.

Servings: 10

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. CRUST: Soak nuts if desired, for 1 hour or longer.
2. Mix nuts and dates into a blender or food processor and pulse until chopped.
3. Press into pan, and place into the fridge while you prepare the filling.
4. FILLING
5. Combine the carob powder, avocados, maple syrup, and coconut oil into a food processor or blender until completely smooth.
6. Pour onto cake crust, and place back into the fridge overnight (or a minimum of a few hours).
7. TOPPING: Sprinkle toasted coconut evenly over cake.
8. COOKIES: Preheat oven to 300 F
9. Combine the rest of the coconut, vanilla, and almond or peanut butter in bowl, and mix.
10. Roll into small balls and flatten on cookie sheet.
11. Bake for 10 minutes.
12. Cool and then place into freezer.
13. Melt 3 tbsp chocolate chips with 1 tsp coconut oil.
14. Dip cookies into melted chocolate and place back into freezer for 10 minutes.
15. Cut cookies in half, and lightly press into cake, around the edge, so each slice gets one.

 

Step by step:

1. CRUST: Soak nuts if desired, for 1 hour or longer.

2. Mix nuts and dates into a blender or food processor and pulse until chopped.Press into pan, and place into the fridge while you prepare the filling.FILLING

3. Combine the carob powder, avocados, maple syrup, and coconut oil into a food processor or blender until completely smooth.

Pour onto cake crust, and place back into the fridge overnight (or a minimum of a few hours).TOPPING

1. Sprinkle toasted coconut evenly over cake.COOKIES: Preheat oven to 300 F

2. Combine the rest of the coconut, vanilla, and almond or peanut butter in bowl, and mix.

3. Roll into small balls and flatten on cookie sheet.

4. Bake for 10 minutes.Cool and then place into freezer.Melt 3 tbsp chocolate chips with 1 tsp coconut oil.Dip cookies into melted chocolate and place back into freezer for 10 minutes.

5. Cut cookies in half, and lightly press into cake, around the edge, so each slice gets one.

Nutrition Information:

covered percent of daily need