Toasted coconut chocolate cake with macaroon cookies

Name: Toasted coconut chocolate cake with macaroon cookies
Total time: 45 min
Yield: 10 servings
Ingredients: 4 medium avocado; 103 ml raw cocoa / carob powder; 4 Tbsps chocolate morsels; 40 ml shredded coconut; 109 ml coconut oil; 98 g dates; 161 ml maple syrup; 2 Tbsps peanut butter; 148.5 g pecan; 1 vanilla extract

A delicious gluten-free and dairy-free No-bake Toasted Coconut Chocolate Cake with Chocolate Macaroon Cookies that covers 15% of your daily vitamins and minerals intake. Perfect for dessert, this recipe can be made in 45 minutes and is budget-friendly at $1.95 per serving. Best enjoyed during holidays or as a special treat.

Ingredients

avocado

4 medium

raw cocoa / carob powder

103 ml

chocolate morsels

4 Tbsps

shredded coconut

40 ml

coconut oil

109 ml

dates

98 g

maple syrup

161 ml

peanut butter

2 Tbsps

pecan

148.5 g

vanilla extract

Method

CRUST: Soak nuts if desired, for 1 hour or longer.
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
Combine the carob powder, avocados, maple syrup, and coconut oil into a food processor or blender until completely smooth.

Nutrition:

463 kcal

Carbs

43 g

Fat

34 g

Protein

5 g

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