No bake Toasted Coconut Chocolate Cake with Chocolate Macaroon Cookies

No-bake Toasted Coconut Chocolate Cake with Chocolate Macaroon Cookies

No-bake Toasted Coconut Chocolate Cake with Chocolate Macaroon Cookies

45 minutes

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Details
  • Serving Size:   10
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   16 Points
Cuisine
  • dessert
Comments
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
Instructions

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.

Pour onto cake crust, and place back into the fridge overnight (or a minimum of a few hours).TOPPING

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.

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