You know you wanna slice of this scrumptious, gluten-free, Walnut Coconut Cookie Cake topped with chocolate, berries, pomegranate arils, and coconut whipped cream!
Ingredients
For the Spiced Walnut Butter
- 4 cups California Walnuts roasted I roasted them at 350 degrees for 8-10 minutes
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon salt
- 3 teaspoons honey
For the Walnut Coconut Cookie Cake
- 1/2 cup Spiced Walnut Butter
- 1/2 cup coconut flour
- 2 eggs
- 1/3 cup brown sugar
- 1 teaspoon vanilla essence
- 1/2 cup melted chocolate of your choice dark, semi-sweet, or milk
- 1/4 cup dairy free whipped topping or coconut whipped cream
- blueberries blackberries, pomegranate arils, chopped walnuts
Instructions
For the Spiced Walnut Butter
- Place the roasted California Walnuts in a blender and pulse till they change from whole to powder to butter consistency. Now this will take a lot of scraping down the sides but it is so worth it.
- Once the walnuts have reached a butter-like consistency, add the ginger, cinnamon, cardamom, salt, and honey and blend till well incorporated.
- Store unused butter in a glass jar
For the Walnut Coconut Cookie Cake
- Preheat oven to 350 degrees
- In a bowl, add the Spiced Walnut Butter, coconut flour, eggs, brown sugar, and vanilla essence and mix well till "dough" begins to form.
- Dough will be a bit sticky but spoon it onto a parchment lined baking tray and bake for 20 minutes.
- Remove from the oven and let cool completely (I let mine cool overnight)
- When cooled, top with melted chocolate, whipped coconut cream or non dairy topping, berries, pomegranate arils, chopped walnuts and drizzled melted chocolate and enjoy.
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