Summer is here, and what better way to celebrate it than with a refreshing, no-bake coconut and chocolate cake? This cake is perfect for hot summer days when you don’t want to turn on the oven and heat up your home. It’s easy to make and has all the flavors of summer.

Ingredients:

For the crust:

– 1/2 cup shredded coconut
– 1/2 cup almond meal
– 1/4 cup coconut oil (melted)
– 2 tablespoons maple syrup

For the filling:

– 1 can full-fat coconut milk (refrigerated overnight)
– 1/4 cup cocoa powder
– 1/4 cup maple syrup
– 1 teaspoon vanilla extract
– 1/4 teaspoon sea salt

For the topping:

– 1/4 cup shredded coconut (toasted)

Directions:

1. To make the crust, combine the shredded coconut, almond meal, melted coconut oil, and maple syrup in a bowl. Stir until well combined.

2. Press the mixture onto the bottom of an 8-inch cake pan lined with parchment paper. Press it down firmly to create an even layer.

3. Place the pan in the freezer for at least 30 minutes to chill and set.

4. To make the filling, scoop the solid cream from the top of the chilled coconut milk can into a mixing bowl. Reserve the clear liquid at the bottom for another use.

5. Add the cocoa powder, maple syrup, vanilla extract, and sea salt to the bowl with the coconut cream. Mix everything until smooth and well combined.

6. Pour the filling into the chilled crust and smooth out the top with a spatula.

7. Refrigerate the cake for at least 2 hours or until completely set.

8. Once the cake is set, remove it from the refrigerator and sprinkle the toasted shredded coconut on top.

9. Serve chilled and enjoy!

This no-bake summer coconut and chocolate cake is perfect for summer gatherings, picnics, or simply as a refreshing dessert after a hot day under the sun. It’s vegan, gluten-free, and refined sugar-free, making it a healthy treat that everyone can enjoy.

The crust is made with shredded coconut, almond meal, coconut oil, and maple syrup. It’s crunchy and sweet, providing the perfect base for the creamy chocolate coconut filling. The filling is made with coconut cream, cocoa powder, maple syrup, vanilla extract, and sea salt. It’s rich, chocolatey, and has a hint of coconut flavor that reminds you of the tropics.

The topping is toasted shredded coconut, which adds a lovely nutty flavor and a bit of crunch to the cake. You can also add fresh berries, sliced bananas, or whipped coconut cream on top for an extra dose of sweetness and flavor.

This cake is also very versatile, and you can adapt it to your taste preferences by adjusting the sweetness or adding different flavors such as coffee, orange, or mint. You can also make it ahead of time and keep it in the freezer for up to a month. Just make sure to thaw it a bit before serving.

In conclusion, this no-bake summer coconut and chocolate cake is a delicious and healthy dessert that’s perfect for summer. It’s easy to make, requires only a few ingredients, and doesn’t need an oven. Give it a try, and you won’t regret it!

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