Whole30 Bolo de Bolacha

Indulge guilt-free with this Whole30 Bolo de Bolacha, a wholesome twist on the beloved Portuguese layered biscuit dessert. This recipe swaps traditional ingredients for nutrient-packed alternatives, featuring almond flour cookies sweetened with a luscious date paste and layered with a rich, dairy-free coconut coffee cream. Infused with the bold flavor of espresso and finished with a crunchy garnish of shredded coconut and sliced almonds, this grain-free and refined sugar-free dessert is both satisfying and compliant with Whole30 guidelines. Perfect as a make-ahead treat, this no-bake delight requires just a few simple steps and transforms into a stunning chilled dessert that’s sure to impress at your next gathering or family dinner. Serve it sliced and savor the melding of creamy, nutty, and subtly sweet flavors!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 400 ml unsweetened coconut milk
• 150 grams chopped dates
• 2 tablespoons coconut oil
• 1 teaspoon pure vanilla extract
• 1 tablespoon instant espresso powder
• 150 grams almond flour
• 0.5 teaspoon baking soda
• 0.25 teaspoon sea salt
• 250 ml water
• 50 grams unsweetened shredded coconut
• 50 grams sliced almonds

Directions

Step 1

In a saucepan, combine the dates and water over medium heat. Simmer for about 10 minutes until dates are soft and the mixture thickens slightly. Allow to cool, then blend into a smooth paste.

Step 2

In a mixing bowl, combine the almond flour, baking soda, and sea salt. Mix well.

Step 3

Add date paste, 2 tablespoons coconut milk, and 1 tablespoon coconut oil to the dry ingredients. Mix until a dough forms.

Step 4

Preheat oven to 180°C (350°F). Using the dough, form small, thin cookies by flattening tablespoon-sized portions onto a baking sheet lined with parchment paper.

Step 5

Bake for about 10 minutes or until the edges are golden brown. Cool completely on a wire rack.

Step 6

Prepare the ‘cream’ layer by combining the remaining coconut milk (reserving 2 tablespoons), coconut oil, and vanilla extract in a bowl. Whisk until smooth.

Step 7

Dissolve the espresso powder in the reserved coconut milk and mix into the coconut cream.

Step 8

To assemble the Bolo de Bolacha, layer the cookies, then a thin layer of coconut coffee cream, repeating until all cookies are used, finishing with a layer of cream.

Step 9

Sprinkle the top with shredded coconut and sliced almonds for garnish.

Step 10

Refrigerate for at least 4 hours or overnight to allow flavors to meld and for the dessert to set.

Step 11

Slice and serve chilled.

Nutrition Facts

Serving size	(1100.7g)

Amount per serving	% Daily Value*
Calories	2238.9

Total Fat 166.9g	0%
Saturated Fat 65.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 1318.0mg	0%
Total Carbohydrate 174.0g	0%
Dietary Fiber 41.7g	0%
Total Sugars 107.3g
Protein 48.4g	0%

Vitamin D 0IU	0%
Calcium 1356.2mg	0%
Iron 11.5mg	0%
Potassium 1823.0mg	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: 62.8%

Protein: 8.1%

Carbs: 29.1%