Craving a guilt-free breakfast treat that takes just minutes to make? These incredible 2-ingredient chocolate coconut cakes deliver rich, satisfying flavor without any baking, gluten, refined sugar, or eggs. Perfect for busy mornings when you want something indulgent yet wholesome, these simple cakes prove that sometimes the best recipes are the most straightforward ones.
Ingredients
- 100g (1 cup) unsweetened shredded coconut
- 100g (3.5 oz) dark chocolate, minimum 70% cocoa
Instructions
- Toast the coconut (optional): Heat the shredded coconut in a dry pan over low heat, stirring constantly for 3-4 minutes until lightly golden and fragrant. This step enhances the nutty flavor but can be skipped if preferred.
- Melt the chocolate: Break the dark chocolate into small pieces and place in a heatproof bowl. Add a few drops of water to help achieve smooth melting. Set the bowl over a pot of gently simmering water (bain-marie method) and stir until completely melted and smooth.
- Combine ingredients: Pour the melted chocolate over the toasted coconut and mix thoroughly until all coconut is well coated.
- Shape the cakes: Using your hands or a spoon, form the mixture into small cake shapes, pressing firmly to compact the ingredients together.
- Set the cakes: Place the formed cakes on a plate or parchment paper and let them air dry for 30 minutes until firm and set.
Time & Serving
Prep Time: 10 minutes
Setting Time: 30 minutes
Total Time: 40 minutes
Servings: 8-10 small cakes
Nutrition (per cake)
Calories: 95 | Fat: 8g | Carbs: 4g | Fiber: 2g | Protein: 1g | Sugar: 2g
Why This Recipe is Good for You
These breakfast cakes offer a perfect balance of healthy fats from coconut and antioxidants from dark chocolate. The medium-chain triglycerides in coconut provide quick energy for your morning, while dark chocolate delivers flavonoids that support heart health. Being naturally gluten-free and refined sugar-free, these treats satisfy sweet cravings without the blood sugar spikes of traditional breakfast pastries.