524 coca coca recipes

Wholesome layered bar cookies with a tahini-oat-almond crumb crust and a cocoa filling made from tofu, ricotta, and maple syrup. Sweetened naturally and full of fiber.

Bien Me Sabe! Layers of brandy-soaked ladyfingers, lush coconut cream filling, and golden meringue make this classic Venezuelan dessert impossible to resist. Chills overnight for the easiest showstopper.

Tender sliced pears baked beneath a rich cocoa batter with dark brown sugar and golden syrup. This British-style chocolate pear pudding serves 8 and comes together in about an hour.

Three-layer chocolate pudding cake with rich chocolate custard between cocoa sponge layers, baked in a water bath and served with a Grand Marnier bittersweet chocolate sauce.

Double chocolate oat cookies in the Aussie Anzac style: cocoa dough studded with chocolate chips, oats, and coconut, bound with golden syrup, then finished with a dark chocolate drizzle. Crisp, chewy, and deeply chocolatey.

Classic Canadian Nanaimo bars with a chocolate-coconut-nut base, creamy custard powder buttercream middle, and a glossy semi-sweet chocolate top. No-bake and freezer-ready.

Indulge yourself into these decadent chocolate cookies that can satisfy anyone's sweet tooth!

These mouth-watering cinnamon rolls are buttery and chocolatey. The frosting adds extra sweetness, you will have trouble to stop eating these yummy rolls.

These cookies are very tasty and rich, not too sweet, but enough chocolate flavor.

Three-layer chocolate cake with cocoa, buttermilk, and a rich cocoa icing made with melted unsweetened chocolate. A towering, old-fashioned celebration cake.

This recipe makes double the amout of cake needed, so you'll be able to freeze the extra cake to have on hand when you want to make an encore of these fabulous flavors.

This creamy and smooth cocoa orange mousse pie satisfies your palate without giving you too many calories by using nonfat ricotta cheese and whipped topping.

Spooky chocolate cookies with pretzel stick legs coated in melted chocolate and sprinkles with candy eyes. These Halloween tarantula treats are fun to make with kids.

Three-layer no-bake bars with a cocoa-coconut-almond base, cherry buttercream filling studded with maraschino cherries, and a semi-sweet chocolate drizzle on top.

Layered chocolate pound cake soaked in kirsch, topped with sour cherries, rich homemade chocolate custard, and clouds of whipped cream. A showpiece trifle for 18.

Lighter cocoa oatmeal cookies made with egg whites and nonfat yogurt instead of whole eggs and butter. Studded with mini chocolate chips and chewy with 3 cups of quick oats. Makes a whopping 66 cookies.