No-Bake Toasted Coconut Chocolate Cake With Chocola

Name: No-Bake Toasted Coconut Chocolate Cake With Chocolate Macaroon Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups pecans or nut of choice; 2/3 cup dates; 1 cup cocoa powder dark; 4 avocados medium; 1/2 cup maple syrup; 1/2 cup coconut oil; 1/2 cup toasted coconut; cookie Ingredients; 1/2 cup coconut unsweetened; 4 tablespoons chocolate chips melted; 1 vanilla bean or 1 tsp vanilla extract; 2 tablespoons almond butter

Servings: persons

1 1/2 cups pecans or nut of choice
2/3 cup dates
1 cup cocoa powder dark
4 avocados medium
1/2 cup maple syrup
1/2 cup coconut oil
1/2 cup toasted coconut
cookie Ingredients
1/2 cup coconut unsweetened
4 tablespoons chocolate chips melted
1 vanilla bean or 1 tsp vanilla extract
2 tablespoons almond butter

1
Soak nuts if desired, for 1 hour or longer.
2
Mix ingredients into a blender or food processor, until dates and nuts are chopped.
3
Press into pan, and place into the fridge while you prepare the filling.
4
FILLING
5
Combine the filling ingredients 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
8
Sprinkle toasted coconut evenly over cake.
9
COOKIES
10
Preheat oven to 300 F
11
Combine ingredients in bowl, and mix.
12
Roll into small balls and flatten on cookie sheet.
13
Bake for 10 minutes.
14
Cool and then place into freezer.
15
Melt 3 tbsp chocolate chips with 1 tsp coconut oil.
16
Dip cookies into melted chocolate and place back into freezer for 10 minutes.
17
Cut cookies in half, and lightly press into cake, around the edge, so each slice gets one.

867

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups pecans or nut of choice, 2/3 cup dates, 1 cup cocoa powder dark, 4 avocados medium, and more.

Yes, No-Bake Toasted Coconut Chocolate Cake With Chocolate Macaroon Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

No-Bake Toasted Coconut Chocolate Cake With Chocolate Macaroon Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions