A triple layer chocolate coconut macaroon cake that's Paleo, grain free, gluten free, dairy free and perfect for a healthy chocolate fix when you need one.
Ingredients
- 3 eggs
- 3/4 c organic coconut sugar
- 1 tsp pure vanilla extract
- 1/2 c melted and cooled coconut oil
- 1/2 c unsweetened cocoa powder
- 1 c blanched almond flour
- 1/2 tsp baking soda
- 1 dash salt
- 1 and 1/4 cups unsweetened shredded or flaked coconut
- 2 tbsp pure maple syrup
- 2 egg whites
- 1 tbsp blanched almond flour
- 1/2 tsp organic almond extract
- 3/4 c Enjoy Life dark chocolate chips or preferred brand
- 3 tbsp full fat canned coconut milk
- 1/2 tsp pure vanilla extract
Instructions
Preheat your oven to 350 degrees, and line an 8x8 inch baking dish with parchment paper
Make the cake layer first: In a large bowl, whisk together the 3 eggs, coconut sugar, vanilla, and coconut oil.
In a separate bowl, combine the almond flour, cocoa powder, baking soda and salt
Slowly add the dry ingredients to the wet and mix until fully combined.
Transfer the chocolate mixture to the parchment lined baking dish and set aside.
Now, make the coconut macaroon layer. Combine the coconut, maple syrup, egg whites, 1 tbsp almond flour, and almond extract in a bowl.
Now, here's where things get just a bit tricky! Bake the chocolate layer in the preheated oven for just 10 minutes. Remove from oven, and immediately sprinkle the coconut layer over the cake layer (it will sink into the chocolate, which is a good thing!)
Continue to bake another 20 minutes or so, or until just set. Don't overbake!
Remove from oven and allow to cool while you make the chocolate topping. In a small saucepan over very low heat, stir and melt the chocolate chips and coconut milk, until smooth and shiny. Remove from heat and add the vanilla.
Once the topping and cake are halfway cooled (they can both still be a bit warm) carefully spread the chocolate over the top to cover completely. Allow to cool, then cut into pieces and serve. Enjoy!