The creamy, chewy bottom layer is made with shredded coconut and coconut cream. The dried coconut absorbs the liquid in the coconut cream, making it tender, while the cream solidifies in the refrigerator, setting this treat into a sliceable slab of deliciousness. Crowned with a layer of chocolate studded with fragrant toasted almonds, this vegan friendly dessert tastes far more decadent than its plant-based ingredients would suggest. In case you haven’t heard of it, coconut cream is the thick “cream” that floats to the top of a can of coconut milk. It’s sold either in cans or cartons, but if you can’t find it, you can also just skim the thick white cream off the top of a few cans of refrigerated coconut milk. Because coconuts have some natural sweetness, I find that the thick layer of bittersweet chocolate on top provides just enough sugar for me, but if you want something sweeter you can certainly add a sweetener to the shredded coconut mixture. As for the nuts, I like my almonds freshly roasted and pretty dark, which is why I include the roasting step, but if you want to make these truly no-bake, you can just buy roasted almonds instead.
📖 Recipe
