Toasted coconut chocolate cake with macaroon cookies
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
1
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:
Carbs
43 g
Fat
34 g
Protein
5 g
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