Walnut Coconut Cookie Cake
Ingredients
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
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
Preparation
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.
Walnut Coconut Cookie Cake
- Preheat oven to 350°F.
- 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.
- Spoon into 9-inch pie pan or 9x9 pan sprayed with cooking spray; press down evenly. Bake in preheated oven for 15 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.