This vegan and gluten-free* no-bake cake is somewhat like a brownie, with coconut for added flavor. Make it, and Enjoy!
Ingredients:
- 1 or 2 Thai coconuts, sold in Asian markets and wholefood stores
- 1 cup shredded coconut, divided
- 3 tablespoons coconut oil
- 1/4 cup agave, amber
- 1/2 cup carob powder
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon sea salt
Directions:
- Cut open the youg Thai coconut. Poor from it the water and use a spoon to scrape out the soft white meat. Place 3/4 cup of the coconut water and 1/4 cup of the coconut meat into a food processor bowl, or other large food processor. 1 coconut should provide these amounts, but since some coconuts hold less water and flesh it may be necessary to use a second coconut. And if there’s too much you can always freeze the extra amount in a freezer safe container for later use in smoothies.
- Set aside 1 tablespoon of the shredded coconut and add the rest to the food processor bowl, along with the remaining ingredients. Process for 5 minutes or until smooth.
- Pour mixture into a 5 x 9 pan or glass dish and spread even with a silicone spatula. Refrigerate for 2 hours or more, then cut into squares and serve. Stores refrigerated in an airtight container for 5 to 7 days.
Yield: Makes 16 to 18 squares
* There is a small possibility of carob powder and shredded coconut being contaminated from having been manufactured in a facility that uses wheat and milk, and though most extracts are made with alcohol derived from corn, making them gluten-free, you may want to contact the manufacturers of the products that you are unsure of, to ask if they are truly vegan and gluten-free.
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