This is Dairy, Nut, Seed, Egg, Grain and Refined Sugar Free!  Yes, it has coconut (that is all that is left!)  And it is No Bake, creamy, delicious, and yum!  It is quite filling so even I can’t seem to over eat it – yaay!  I think this might be my birthday cake come October! 🙂  Enjoy 🙂
*If you are strict AIP and do not tolerate chocolate, this is not the recipe for you.  I would try this recipe instead. 🙂


3 cups unsweetened coconut,
*or 1 cup coconut cream concentrate/coconut manna, melted
1/2 cup dates, plus boiling water
1/4 cup cocoa powder (I used Hershey’s Special Dark which is Alkalized, but any would work)
1/2 tsp. sea salt

Chocolate Mousse Filling:
2 ripe avocados
1/4 cup cocoa powder (I used Hershey’s Special Dark which is Alkalized, but any would work)
1/3 cup maple syrup
1/2 tsp. sea salt
3 Tbs. thin coconut milk from a can, after the cream is taken out (see below)

Whipped “Cream” Topping:
1 can Thai Kitchen Full Fat Coconut Milk, Refrigerated overnight
1 tsp. maple syrup
splash vanilla

Crust Instructions:
1. Place the coconut in an 11 cup food processor and process 5 minutes.

2. Turn the machine off for 5 minutes so the machine can keep cool.

3. Meanwhile, bring some water to a boil.  Fill a one cup measuring cup with 1/2 cup of dates.  Add enough boiling water to fill in the cracks and bring it to 3/4 cup total.  Let it soak.

4. Turn the food processor back on for about 5 minutes or until you hear it splash.  It may need to be scraped down at some point.
*or you can skip the grinding coconut process and add 1 cup Melted coconut cream concentrate to your food processor.

5.  Add the hot water/date mixture, the cocoa powder and the salt to the ground coconut.  Process until it comes together and the dates are incorporated.  A few chunks are fine… 🙂


6. Line a 9″ square pan with plastic wrap.  Reserve 3/4 cup of the crumbs for a garnish, then press the rest into the bottom of your lined pan.  Place in the freezer while you prepare the rest of the cake.

Chocolate Mousse Filling Instructions:
1. In the same “dirty” food processor bowl, add all your mousse ingredients.  The cold can of coconut milk for the next layer will (hopefully!) have a nice thick layer of hard cream on top.  If you scoop that off into a separate mixing bowl for later, measure 3 Tbs. of the clear liquidy part for your mousse.

2. Process until it is completely smooth – no chunks here!  🙂  Scrape the sides and process again… you shouldn’t see any green. 🙂

3. Spread on top of the crust.  Place back in the freezer.

Whipped “Cream” Topping Instructions:
1. Place the cold, hard coconut cream from the top of your can of coconut milk into a mixing bowl.  Add a little of the clear liquid part if it’s quite hard.  Add the maple syrup and vanilla, and beat with a whisk or wire attachment until it is fluffy.  Spread on the top of the cake.


2. Sprinkle with reserved crumbs.

3. Place in the Refrigerator for several hours, then enjoy! 🙂


I tried freezing it, but the whipped cream got some icicles – I think its best well chilled from the refrigerator – but I’m sure it would be great either way! 🙂

This recipe is featured on Pennywise Platter.  🙂 and Allergy Free Paleo Party. 🙂