Whole30 Bolo de Bolacha
Experience a wholesome twist on a Portuguese classic with this Whole30 Bolo de Bolacha recipe that’s grain-free, dairy-free, and naturally sweetened. This layered dessert replaces traditional biscuits with homemade almond flour cookies infused with natural sweetness from chopped dates. A luscious coconut coffee cream, made from unsweetened coconut milk and pure vanilla extract, ties the layers together, creating a rich, indulgent treat without the guilt. Enhanced by the bold flavor of espresso and finished with a sprinkling of shredded coconut and sliced almonds, this clean-eating dessert is perfect for anyone following the Whole30 program or seeking a healthier alternative to classic cakes. Easy to prepare and brimming with texture, flavor, and Whole30-approved ingredients, it sets beautifully in the fridge for a sophisticated, chilled treat that’s ideal for sharing.
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Recipe Information
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
Instructions
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.
In a mixing bowl, combine the almond flour, baking soda, and sea salt. Mix well.
Add date paste, 2 tablespoons coconut milk, and 1 tablespoon coconut oil to the dry ingredients. Mix until a dough forms.
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.
Bake for about 10 minutes or until the edges are golden brown. Cool completely on a wire rack.
Prepare the ‘cream’ layer by combining the remaining coconut milk (reserving 2 tablespoons), coconut oil, and vanilla extract in a bowl. Whisk until smooth.
Dissolve the espresso powder in the reserved coconut milk and mix into the coconut cream.
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.
Sprinkle the top with shredded coconut and sliced almonds for garnish.
Refrigerate for at least 4 hours or overnight to allow flavors to meld and for the dessert to set.
Slice and serve chilled.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.9 g | 214% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1318 mg | 57% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 107.3 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1356 mg | 104% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1823 mg | 39% | |
*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.
