Paleo Bolo de Bolacha

Indulge in the wholesome decadence of Paleo Bolo de Bolacha, a healthy twist on the classic Portuguese dessert that's both grain-free and dairy-free. This recipe layers homemade almond and coconut flour cookies with a velvety cashew-coconut cream, all infused with the bold aroma of espresso. Topped with a sprinkle of shredded coconut, this no-bake cake offers a delightful balance of nutty flavors and creamy richness while staying true to paleo principles. Perfect for special occasions or as a guilt-free treat, this layered dessert is easy to prepare and stunning to serve. Whether you're following a paleo lifestyle or just seeking a healthier dessert option, this Paleo Bolo de Bolacha is sure to be a showstopper!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

Ingredients

• 200 grams almond flour
• 50 grams coconut flour
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 2 large eggs
• 60 ml honey
• 1 teaspoon vanilla extract
• 400 ml full-fat coconut milk
• 100 grams cashew butter
• 120 ml espresso
• 50 grams unsweetened shredded coconut

Directions

Step 1

Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.

Step 2

In a large bowl, mix together the almond flour, coconut flour, baking soda, and salt.

Step 3

In another bowl, whisk the eggs, add honey and vanilla extract, then combine with the dry ingredients to form a dough.

Step 4

Roll out the dough between two sheets of parchment paper until it's about 0.5 cm thick.

Step 5

Cut out small round cookies about 5 cm in diameter. Place them on the prepared baking sheet.

Step 6

Bake the cookies for 12-15 minutes until golden brown. Let them cool completely on a wire rack.

Step 7

For the cream, combine coconut milk and cashew butter in a saucepan over medium heat, stirring until smooth and thickened. Let the mixture cool to room temperature.

Step 8

To assemble the cake, dip each cookie briefly into the espresso before laying it in a cake pan, creating a single layer.

Step 9

Spread a thin layer of the coconut and cashew cream over the cookies.

Step 10

Continue layering dipped cookies and cream until you run out of ingredients, finishing with a layer of cream.

Step 11

Sprinkle the top with shredded coconut for garnish.

Step 12

Refrigerate the cake for at least 4 hours or until set, preferably overnight.

Step 13

Slice and serve chilled.

Nutrition Facts

Serving size	(1096.0g)

Amount per serving	% Daily Value*
Calories	3560.0

Total Fat 298.4g	0%
Saturated Fat 141.7g	0%
Polyunsaturated Fat 13.4g
Cholesterol 372mg	0%
Sodium 1792.1mg	0%
Total Carbohydrate 189.3g	0%
Dietary Fiber 61.3g	0%
Total Sugars 87.8g
Protein 90.1g	0%

Vitamin D 82IU	0%
Calcium 635.8mg	0%
Iron 31.1mg	0%
Potassium 2485.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.6%

Protein: 9.5%

Carbs: 19.9%