Chocolate Coconut No Bake Cake is a vegan friendly, gluten-free, refined sugar-free dessert with a similar texture to cheesecake. The crust for this cake is made from coconut and rolled oats, and the main filling is a creamy coconut chocolate filling made with cashews, the dessert is then topped with coconut chocolate ganache. Every bite of this delicious dessert is rich, creamy, and full of coconut chocolate flavor.
The Home Baked Vegan’s Chocolate Coconut No Bake Cake is:
- Vegan
- Gluten Free
- Egg Free
- Dairy Free
- Refined Sugar Free
- Soy Free
How to make a Gluten Free Sugar Free Chocolate Coconut No Bake Vegan Cake:
The first layer of this cake, is a simple, gluten-free crust. In a food processor or high powdered blender, blend together rolled oats and shredded coconut. Transfer to a bowl, and stir in melted coconut oil. Press this mixture into the bottom of a springform pan. This is your crust.
To make the chocolate coconut layer: Cook cashews and dates in a pot of water for about ten minutes. Drain the water out. Blend together the cooked Cashews and dates, with Coconut Cream, Vanilla Extract, Dates, Maple Syrup, Coconut Oil, and Cocoa Powder. Pour this into the springform pan, and use a rubber spatula to smooth the top into an even layer.
The top layer is Chocolate Ganache: In a small saucepan, heat coconut cream and chocolate chips over low heat, stirring constantly until melted and smooth. Pour the chocolate over the dessert.
Freeze the cake for three hours, then remove from the springform pan. Transfer to the refrigerator to defrost before eating. Garnish with toasted coconut.
Store in the fridge to enjoy within 24 hours, or transfer back to the freezer in an airtight container for longer storage.
Chocolate Coconut No Bake Cake
Try this recipe for Chocolate Coconut No Bake Vegan Cake. This is refined sugar free, gluten free, soy free, and vegan.
Ingredients
Crust
- 1 Cup Flaked or Shredded Coconut
- 3/4 Cup Rolled Oats
- 1/4 Cup Coconut Oil, melted
Filling
- 3 Cups Cashews
- 1 1/2 Cups Coconut Cream
- 1 tsp Vanilla
- 1/2 Cup Dates
- 3 Tbsp Maple Syrup or Agave Syrup
- 3 Tbsp Cocoa Powder
- 1/4 Cup Coconut Oil, melted
Chocolate Ganache
- 3/4 Cup Coconut Milk
- 3/4 Cup Chocolate Chips
- 2-3 Tbsp Toasted Coconut for Garnish (optional)
Instructions
- Boil the cashews and dates in a pot of water, for approximately 10 minutes. Drain and set aside.
- Prepare the crust: In a food processor or high powdered blender, blend together the rolled oats and coconut. Transfer to a bowl, and stir in the coconut oil until combined.
- Press into the bottom of a springform pan, and set aside.
- Prepare the filling: In a food processor or high powered blender, blend together all of the ingredients for the filling, until smooth. (Cashews, Coconut Cream, Vanilla Extract, Dates, Maple Syrup, Coconut Oil, Cocoa Powder).
- Pour into the springform pan, and use a rubber spatula to smooth the top into an even layer.
- Prepare the Chocolate Ganache: In a small saucepan, heat the coconut cream and chocolate chips over low heat, stirring constantly until melted and smooth.
- Pour the chocolate over the dessert.
- Freeze the dessert for 3 hours, then remove from the springform pan. Transfer to the refrigerator to defrost before eating. Garnish with toasted coconut.
- Store in the fridge to enjoy within 24 hours, or transfer back to the freezer in an airtight container for longer storage.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 592Total Fat: 40gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 264mgCarbohydrates: 56gFiber: 4gSugar: 38gProtein: 8g
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