Paleo Bolo de Bolacha
Indulge in the guilt-free decadence of Paleo Bolo de Bolacha, a wholesome spin on Portugal’s beloved layered cookie cake. This grain-free dessert swaps traditional ingredients for almond and coconut flours, creating a tender base for golden-baked cookies. A rich, velvety cream made with full-fat coconut milk and cashew butter is perfectly complemented by layers of espresso-dipped cookies, delivering a bold, aromatic punch. Finished with a sprinkle of shredded coconut, this paleo-friendly treat is dairy-free, gluten-free, and irresistibly satisfying. Easy to prepare and ideal for impressing guests, it’s a must-try for any health-conscious dessert enthusiast. Refrigerated overnight for ultimate flavor fusion, this cake is best served chilled for a refreshing finale to any meal.
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Recipe Information
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
Instructions
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
In a large bowl, mix together the almond flour, coconut flour, baking soda, and salt.
In another bowl, whisk the eggs, add honey and vanilla extract, then combine with the dry ingredients to form a dough.
Roll out the dough between two sheets of parchment paper until it's about 0.5 cm thick.
Cut out small round cookies about 5 cm in diameter. Place them on the prepared baking sheet.
Bake the cookies for 12-15 minutes until golden brown. Let them cool completely on a wire rack.
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.
To assemble the cake, dip each cookie briefly into the espresso before laying it in a cake pan, creating a single layer.
Spread a thin layer of the coconut and cashew cream over the cookies.
Continue layering dipped cookies and cream until you run out of ingredients, finishing with a layer of cream.
Sprinkle the top with shredded coconut for garnish.
Refrigerate the cake for at least 4 hours or until set, preferably overnight.
Slice and serve chilled.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 209 mg | 9% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 12.3 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 480 mg | 10% | |
*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.
