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; 1 cup raw cocoa / carob powder; 4 Tbsps chocolate morsels; 0.5 cup shredded coconut; 0.5 cup coconut oil; 0.67 cup dates; 0.5 cup maple syrup; 2 Tbsps peanut butter; 1.5 cup 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

1 cup

chocolate morsels

4 Tbsps

shredded coconut

0.5 cup

coconut oil

0.5 cup

dates

0.67 cup

maple syrup

0.5 cup

peanut butter

2 Tbsps

pecan

1.5 cup

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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