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:

4 medium avocados

1 cup dark cocoa or carob powder

4 tbsp chocolate chips, melted

1/2 cup toasted coconut

1/2 cup coconut oil

2/3 cup dates

1/2 cup maple syrup

2 tbsp almond or peanut butter

1 1/2 cup pecans (or nut)

1/2 C unsweetened coconut

1 vanilla bean or 1 tsp vanilla extract

Equipment:

food processor

blender

frying pan

oven

bowl

baking sheet

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:

Quickview
434 Calories
4g Protein
32g Total Fat
42g Carbs
17% Health Score
Limit These
Calories
434k
22%

Fat
32g
50%

  Saturated Fat
9g
59%

Carbohydrates
42g
14%

  Sugar
26g
29%

Cholesterol
0.0mg
0%

Sodium
26mg
1%

Get Enough Of These
Protein
4g
10%

Manganese
1mg
73%

Fiber
12g
52%

Copper
0.47mg
24%

Vitamin B2
0.39mg
23%

Potassium
709mg
20%

Folate
77µg
19%

Vitamin K
17µg
17%

Magnesium
64mg
16%

Vitamin B6
0.32mg
16%

Vitamin E
2mg
15%

Vitamin B5
1mg
14%

Vitamin B1
0.18mg
12%

Phosphorus
121mg
12%

Vitamin B3
2mg
12%

Zinc
1mg
11%

Vitamin C
8mg
10%

Iron
1mg
9%

Calcium
84mg
8%

Selenium
3µg
4%

Vitamin A
128IU
3%

covered percent of daily need
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