Chocolate Coconut No Bake Cake Food

NO-BAKE CHOCOLATE COCONUT COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Mix oats and coconut in a large bowl until thoroughly combined.
• Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

CHOCOLATE COCONUT NO BAKE CAKE

Steps:

• 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.

NO BAKE CHOCOLATE COOKIES

Steps:

• Bring first 4 ingredients to a boil.
• Cook for 1 minute.
• Remove from heat.
• Add remaining ingredients.
• Mix well and drop by teaspoon onto wax paper.
• Let cool.
• Note: After I have let them cool, I put them in the fridge.
• They seem to harden better, plus they taste good that way.

CHOCOLATE DROPS (COCONUT & OATMEAL NO BAKE)

Steps:

• Heat sugar, milk, vanilla, cocoa and butter to boil.
• Boil for 3 minutes only (use a timer).
• Take pot off stove.
• Mix in remaining ingredients.
• Drop by spoonful onto ungreased waxed paper.
• Let cool before eating.
• Makes 4 dozen.

NO BAKE COCONUT CAKE

Steps:

• Crumble angle food cake in large dish.
• Mix instant pudding& milk according to the instructions on the package.
• Add coconut.
• Pour over cake and mix thoroughly.
• Top with cool whip, chill.

NO BAKE CHOCOLATE CAKE

Steps:

• If using hazelnuts: Preheat the oven to 350 degree F (177 degree C) and place the hazelnuts on a baking sheet. Bake for about 15 minutes or until fragrant and the skins begin to flake. Remove from oven and place a dish towel over the nuts. Let the nuts sit for a few minutes and then rub the nuts in the towel briskly to remove the skins. Let cool and then chop coarsely.
• If using almonds, walnuts, pecans, and/or macadamia nuts: In a 350 degree F oven bake the nuts for about 8 - 10 minutes or until lightly brown and fragrant. Let cool then chop coarsely.
• Then in a heatproof bowl over a saucepan of simmering water, melt the butter and chocolate.
• Meanwhile break the digestive cookies into small pieces (about 1/2 inch).
• Once the butter and chocolate are melted, remove from heat and stir in the digestive cookies, along with their crumbs, and the chopped nuts.
• Spread this mixture into a lightly buttered 8 inch tart or cake pan, cover, and refrigerate for several hours or until set. Cut or break into slices. Store in an airtight container in the refrigerator.