The no-bake coconut and chocolate mini cakes are fresh, tender, and delicious desserts for coconut lovers and are made with a base of dry biscuits, coconut flour, and dark chocolate.
The irresistible combination of the delicate scent and taste of coconut with the bold flavor of chocolate will allow you to create a rich and flavorful dessert.
It is a simple, quick, no-bake dessert, perfect for any occasion, especially in the summer, but also great on cooler days as an after-dinner treat, for tea time, or as a rich snack for our children.
For preparing these mini cakes, round in shape, I used the special silicone mold in a 12-round cookie tray, from the company Happyflex, which produces a wide range of silicone products for baking and freezing.
To learn more, I invite you to visit their website Happyflex, all silicone products can be purchased online.
Now, let’s see together how to prepare these delightful mini cakes!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 12 pieces
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the no-bake coconut and chocolate mini cakes
- 18 oz Coconut flour
- 1 1/4 cups Milk
- 1 cup Sugar
- 1 1/4 cups Butter
- 10 1/2 oz Dry biscuits
- 12 oz Dark chocolate
- 1 12-round cookie mold (Happiflex)
Preparation for the no-bake coconut and chocolate mini cakes
Start the preparation of the mini cakes with coconut and chocolate without baking from the base of dry biscuits. With a mixer or by hand with a rolling pin, finely grind the dry biscuits and set them aside.
In a very large bowl, pour the milk, sugar, and butter cut into pieces, place in the microwave on high power for about 3/4 minutes, just enough time to melt everything.
You can also do this on the stove by transferring the ingredients into a pot.
Remove the pot from the heat or the bowl from the microwave and incorporate the coconut flour (save a little to dust on the chocolate at the end), let it cool a bit, and then add a little grated chocolate and the crumbled biscuits. Mix and combine all the ingredients well.
Take the silicone mold for 12 round cookies and with the help of a spoon fill the inside, leveling well with the back of a spoon so that the surface is very smooth and the thickness is even.Melt the dark chocolate in a bain-marie, let it cool slightly, and then pour over each mini cake, spreading and distributing a good layer.
Finish by dusting the surface with more coconut flour and place in the freezer to rest for 1 hour or overnight in the fridge.
When the no-bake coconut and chocolate mini cakes are ready, gently remove them from the mold and serve them with coconut and fresh mint leaves.
Tips: you can make the coconut and chocolate mini cakes with endless variations: replace the coconut flour with almond or hazelnut flour, or replace the dark chocolate with milk or white chocolate.
They are a small pleasure to enjoy with coffee or as an after-dinner dessert!
They keep in the fridge for 2/3 days.
Notes
You can make the coconut and chocolate mini cakes with endless variations: replace the coconut flour with almond or hazelnut flour, or replace the dark chocolate with milk or white chocolate.
They are a small pleasure to enjoy with coffee or as an after-dinner dessert!
They keep in the fridge for 2/3 days.
