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...Read More
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.
Sprinkle toasted coconut evenly over cake.COOKIES: Preheat oven to 300 F
Combine the rest of the coconut, vanilla, and almond or peanut butter in bowl, and mix.
Roll into small balls and flatten on cookie sheet.
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.
Cut cookies in half, and lightly press into cake, around the edge, so each slice gets one.