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No-bake Coconut Squares with Blueberry Layer
This was a blast. No-bake, with a generous dose of coconut, complemented by a fresh fruit layer and chocolate icing.
Ingredients
1st layer
- 80 oat flakes
- 10 g cocoa
- 10 g Chocolate protein is not needed
- 20 g coconut flour
- 10 g With
- 10 g melted coconut oil
- 60 g banana
- 20 g Liquid part of coconut milk from a can
Layer 2
- 100 g grated coconut
- 130 Solid part of coconut milk
- 20 g Liquid part of coconut milk
- 10 g coconut oil
- 30 g With
- 30 g You don't need protein
Layer 3
- 150 g 500g of frozen blueberries, 1000ml of water, it can also be other frozen fruit, for example raspberries
- 15 g creamy powder with vanilla flavoring for the preparation of creams and fillings
- With
- Blueberry flavdrops or sweetener to taste
4th layer
- 100 g Hot chocolate
- 30 ml milk
Latest flyers
Directions
For this recipe, you will need canned coconut milk. The night before making the cake, put it in the fridge. After opening, remove the solid part. I got 130g 😊
Layer 1: Mix flakes, cocoa, flour, and protein in a blender. Add the remaining ingredients and mix until the ingredients are combined. We can stir them by hand and then press them onto the bottom of a baking paper-lined mold.
2nd layer: We mix coconut, coconut oil, honey and protein. I used a chopper. I mixed until a compact mass started to form. I put the mixture in a bowl with coconut milk and stirred up a uniform coconut mass. I layered it on the first part and put it in the fridge.
Layer 3: Boil the blueberries with water and sweetener. Then blend them with a hand blender. Return it to the heat, add golden grain mixed in water and, stirring continuously, cook the mixture until thickened. Then let it cool partially. Spread the cooled mixture onto the coconut layer and put it in the freezer for 2 hours.
4th layer: Melt the milk chocolate in the microwave and spread it on the cake. Put it in the fridge to set.
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