Creamy Layered Mocha Slices

The smell of freshly brewed coffee is captured in these creamy slices. Its just like biting into a freshly brewed cappuccino with a hint of chocolatey goodness… I guess you could call them mocha slices. As with the majority of my desserts, there is no baking required. Just wholesome plant ingredients combined with a few naughty ones, in this case coffee! But of course you can always go for decaf if you prefer.
 
My first taste of coffee of 2017 was in these irresistible layered slices. I recently gave up coffee, because…. well just to see if I could really! I felt like I had become too reliant on my early morning coffee fix before work. To be honest, once I have a good plant filled breakfast in me (usually a green matcha smoothie), I really don’t need coffee. But there is still something about the aroma of freshly brewed coffee that intrigues me. So I decided to indulge a little, and have my coffee in my dessert.
 
The best of both worlds eh?
 
OK, I know what you’re thinking.. Enough with the teasing just gimme the recipe!
 

RECIPE:

 
Makes 9-18 slices depending on size
 

Ingredients:

Base:
– 2 cups walnuts
– 1/2 cup pecans
– 10 medjool dates
– 4 tbsp raw cacao powder
– 1/2 tsp vanilla bean paste
– Pinch of sea salt
 
Vanilla Cream Layer:
– 1/2 cup cashews (soaked for min 4 hours)
– 4 tbsp thick coconut milk
– 1 tsp vanilla bean paste
– Juice of 1/2 a lemon
– 1/3 cup maple syrup
– 1/3 cup coconut butter (melted)
 
Coffee Layer:
– 2/3 cup cashews (soaked min 4 hours)
– 1/3 cup maple syrup
– 1/3 cup coconut butter (melted)
– 2 Shots Espresso
 
Chocolate Layer:
– 1/2 cup cashew (soaked min 4 hours)
– 4 tbsp thick coconut milk
– 1/3 cup maple syrup
– Juice of 1/2 a lemon
– 1/3 cup coconut butter (melted)
– 2 tbsp raw cacao powder
 
 

Method:

Base:
– In a high speed food processor, blend the walnuts and pecans until they are finely ground.
– Add the medjoul dates and blend again until they form a dough.
– Add the remaining ingredients and blend together into a brownie dough.
– Line a deep baking dish with parchment paper (I use a large ceramic dish).
– Press the brownie mixture down into the dish to form an even base.
– Pop in the fridge while you prepare the fillings.
 
Vanilla Cream Layer:
– Add all the ingredients to a high speed blender and blend until smooth and creamy.
– Remove the brownie from the fridge and pour the cream mixture on top of it.
– Tap the dish down onto a hard surface to remove any air bubbles.
– Place in the freezer to set (ideally wait at least 30 minutes before adding the next layer to avoid them mixing into one another).
 
Coffee Layer:
– Blend all the ingredients until smooth and creamy.
– Pour on top of the cream layer, tap to remove any air bubbles and place back into the freezer for minimum 30 minutes to set
 
Chocolate Layer:
– Again, blend all ingredients until smooth and creamy.
– Pour on top of the coffee layer and tap out any air bubbles.
– Place back int the freezer to set for a couple of hours (ideally overnight)
– Remove the cake from the freezer.
– Gently turn the dish upside down and tap until the cake comes out.
– Dust with raw cacao powder before cutting into slices. The cake cuts much cleaner while still frozen.
– You can then top them with some coffee beans (yum!)
– These slices keep beautifully in the freezer. I usually wrap them individually, and take them out as needed.
– Depending on how you like to eat them, you can remove them 30 minutes or so before serving for a softer slice. You can also eat them straight from the freezer as their creamy texture resembles and ice-cream bar.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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