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Easy no-bake chocolate coconut cake I made it yesterday and I was lucky enough …


Easy no-bake chocolate coconut cake 🥰
I made it yesterday and I was lucky enough to find a leftover slice in my fridge today, which definitely made my Monday so much better! 😄🍫
It’s a very easy and healthy tart, on a simple crust made of shredded coconut and rolled oats. It’s ready in no time and needs only 2 hours of chilling in the fridge before you can slice it and enjoy your chocolate fix! Oh, and it tastes great topped with berries or pomegranate seeds 🍓🍇😉
I’ll leave the recipe below!
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No-bake chocolate coconut tart
For the crust:
1 cup of rolled oats
1 cup of shredded coconut
5 medjool dates, pitted
1 tbsp of coconut oil
1 tbsp of maple syrup
3 tbsp of coconut milk
For the chocolate layer:
1 cup of full fat coconut milk (canned)
1/4 cup of maple syrup
1 tbsp of peanut butter
3 tbsp of cacao powder
1 tbsp of tapioca flour
Pinch of salt
1 tsp of vanilla paste (or extract)
25g of vegan chocolate
Add oats, coconut and dates to a food processor. Blitz to wet sand consistency. While blending, incorporate coconut oil, maple syrup and coconut milk, tablespoon by tablespoon. You should get a moist crumble that sticks together pressed between fingers. If too dry, add an extra tablespoon of milk or water. Press the mixture into the bottom of a 20cm spring form (line the bottom with baking paper). Place in the fridge.
Shortly blend coconut milk, maple syrup, peanut butter, cacao powder and tapioca flour, until there are no lumps left. Transfer to a saucepan and bring to a simmer. Cook for about 2 minutes, stirring frequently. Add vegan chocolate, vanilla and salt, mix until the chocolate melts. Let cool for 15 minutes and transfer on top of the crust. Refrigerate for a minimum of 2 hours before decorating and slicing.
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