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No-bake Toasted Coconut Chocolate Cake with Chocolate Macaroon Cookies

 
One serving costs about $1.95

$1.95 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 gluten-free,dairy-free,gluten free,dairy free dessert
spoonacular Score:65%

Spoonacular Score: 65%

 

If you have about 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. For $1.95 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains roughly 5g of protein, 32g of fat, and a total of 435 calories. 2 people have made this recipe and would make it again. It works well as a dessert. A mixture of avocados, peanut butter, maple syrup, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is pretty good. If you like this recipe, take a look at these similar recipes: 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.

Cream Sherry, Alcoholic Drink, and Ingredient are my top picks for Chocolate Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
4 medium
4 medium avocados
avocados
1 cup
1 cup dark carob powder
dark carob powder
4 Tbsps
4 Tbsps chocolate chips
chocolate chips
0.5 cup
0.5 cup coconut
coconut
0.5 cup
0.5 cup coconut oil
coconut oil
0.67 cup
0.67 cup dates
dates
0.5 cup
0.5 cup maple syrup
maple syrup
2 Tbsps
2 Tbsps peanut butter
peanut butter
1.5 cup
1.5 cup pecans
pecans
0.5 C
0.5 C unsweetened coconut
unsweetened coconut
0.5 C
0.5 C unsweetened coconut
unsweetened coconut
1
1  tsp vanilla bean extract
tsp vanilla bean extract
4 medium avocados
4 medium
avocados
1 cup dark carob powder
1 cup
dark carob powder
4 Tbsps chocolate chips
4 Tbsps
chocolate chips
0.5 cup coconut
0.5 cup
coconut
0.5 cup coconut oil
0.5 cup
coconut oil
0.67 cup dates
0.67 cup
dates
0.5 cup maple syrup
0.5 cup
maple syrup
2 Tbsps peanut butter
2 Tbsps
peanut butter
1.5 cup pecans
1.5 cup
pecans
0.5 C unsweetened coconut
0.5 C
unsweetened coconut
0.5 C unsweetened coconut
0.5 C
unsweetened coconut
1  tsp vanilla bean extract
1
tsp vanilla bean extract

Equipment

food processor
food processor
baking sheet
baking sheet
oven
oven
blender
blender
bowl
bowl
frying pan
frying pan
food processor
food processor
baking sheet
baking sheet
oven
oven
blender
blender
bowl
bowl
frying pan
frying pan


Instructions

  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.98
Ingredient
4 mediums avocados
1 cup dark carob powder
4 tablespoons chocolate chips
½ cups coconut
½ cups coconut oil
⅔ cups dates
½ cups maple syrup
2 tablespoons peanut butter
1.5 cups pecans
½ Cs unsweetened coconut
½ Cs unsweetened coconut
1 tsp vanilla bean extract
Price
$6.00
$0.96
$0.41
$0.09
$1.70
$1.12
$4.09
$0.11
$4.61
$0.33
$0.33
$0.07
$19.84

Nutritional Information

Quickview
463 Calories
5g Protein
34g Total Fat
43g Carbs
17% Health Score
Limit These
Calories
463k
23%

Fat
34g
54%

  Saturated Fat
11g
74%

Carbohydrates
43g
15%

  Sugar
26g
30%

Cholesterol
0.0mg
0%

Sodium
28mg
1%

Get Enough Of These
Protein
5g
10%

Manganese
1mg
79%

Fiber
13g
54%

Copper
0.51mg
25%

Vitamin B2
0.4mg
23%

Potassium
732mg
21%

Folate
77µg
19%

Magnesium
68mg
17%

Vitamin K
17µg
17%

Vitamin B6
0.33mg
17%

Vitamin E
2mg
15%

Vitamin B5
1mg
14%

Phosphorus
130mg
13%

Vitamin B1
0.19mg
12%

Vitamin B3
2mg
12%

Zinc
1mg
11%

Vitamin C
8mg
10%

Iron
1mg
9%

Calcium
85mg
9%

Selenium
3µg
5%

Vitamin A
128IU
3%

covered percent of daily need

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