Preparation Steps
- CRUST: Soak nuts if desired, for 1 hour or longer.
- Mix nuts and dates into a blender or food processor and pulse until chopped.
- Press into pan, and place into the fridge while you prepare the filling.
- FILLING- Combine the carob powder, avocados, maple syrup, and coconut oil into a food processor or blender until completely smooth.
- Pour onto cake crust, and place back into the fridge overnight (or a minimum of a few hours).
- TOPPING: Sprinkle toasted coconut evenly over cake.
- COOKIES: Preheat oven to 300 F- Combine the rest of the coconut, vanilla, and almond or peanut butter in bowl, and mix.
- Roll into small balls and flatten on cookie sheet.
- Bake for 10 minutes.
- Cool and then place into freezer.
- Melt 3 tbsp chocolate chips with 1 tsp coconut oil.
- Dip cookies into melted chocolate and place back into freezer for 10 minutes.
- Cut cookies in half, and lightly press into cake, around the edge, so each slice gets one.