Decadent No-Bake Toasted Coconut & Chocolate Cake with Macaroon Cookies
45
min
435
Calories
32g
Fats
35g
Carbs
5g
Protein
Dive into a dessert that combines the silky texture of avocado-based chocolate filling with the nutty crunch of toasted coconut and homemade macaroon cookies. This no-bake wonder is the perfect gluten and dairy-free treat for all your special occasions.
Ingredients:
Step 1: Prep the Crust
Begin your no-bake adventure by soaking your choice of nuts for an hour or more, which softens them and makes the crust easier to form. Once soaked, blend these nuts together with dates until you achieve a chunky mixture. Press this blend firmly into your cake pan to form the base of your cake and let it chill in the fridge while you move on to the scrumptious filling.
Pro Tip: Soaking the nuts not only makes them blend more easily but also enhances their nutritional value.
Step 2: Create the Filling
For the filling, combine the lushness of ripe avocados with the richness of carob or cocoa powder, maple syrup for sweetness, and coconut oil for smoothness. Process these ingredients in a blender or food processor until the mixture is utterly smooth and creamy. This chocolatey delight is not just a treat to your taste buds but also to your health, thanks to the good fats from the avocado and coconut oil. Pour this velvety filling over your crust and let it set in the fridge overnight or for a few hours.
Pro Tip: Make sure your avocados are ripe and soft, as this ensures your filling is perfectly creamy.
Step 3: Add the Topping
Once your cake has set, sprinkle the toasted coconut evenly over the top for a crunch that contrasts the rich, smooth filling underneath. This not only adds a delightful texture but also a warm, nutty flavor that complements the chocolate perfectly.
Pro Tip: Toast the coconut in a skillet until golden for an extra fragrant topping.
Step 4: Prepare the Cookies
For the final touch, prepare the macaroon cookies by combining more coconut with vanilla and your choice of nut butter. Shape this mixture into small balls, then flatten them on a cookie sheet. After a quick bake and a dip in melted chocolate mixed with a bit of coconut oil, these cookies are chilled until set. Each cookie is then cut in half and pressed into the cake's edge, ensuring a piece of cookie with every slice of cake.
Pro Tip: Let the dipped cookies set in the freezer for a neat chocolate shell.
