RECIPE
Makes 9-18 slices depending on size

INGREDIENTS

 

Base:
- 2 cups walnuts
- 1/2 cup pecans
- 10 medjoul 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

PREPARATION

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 bars!

CREAMY LAYERED MOCHA SLICE

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