Coffee and chocolate, what a mouth-watering combo 🤤
Ingredients:
BASE:
- 3/4 cup almonds
- 3/4 cup walnuts
- 1/2 cup desiccated coconut
- 1/4 cup cacao powder (or 100% cocoa powder)
- Pinch of sea salt or Himalayan salt
- 1/2 cup dates
- 3 Tbsp coconut oil
- 1 tsp vanilla extract
MOCHA FILLING:
- 2 cups of cashews, soaked overnight
- 1/2 cup cacao powder (or 100% cocoa powder)
- 3 Tbsp maple syrup (or your preferred sweetener)
- 1/2 cup coconut oil
- 1 & 1/2 cups strong coffee
Instructions:
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To make the base, first soften the dates by covering with boiling water and leave for 5 minutes. Drain well and squeeze out as much water as possible - this makes them easier to blend.
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If a food processor or high powered blender, blend the almonds, walnuts, coconut, cacao powder and salt. Add the rest of the base ingredients and pulse to combine.
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Press the mixture into a tart tin. Leave it to set in the freezer while you make the mocha filling.
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To make the mocha filling drain and rinse the cashew nuts, place cashews with all other ingredients in a food processor or blender and blend until smooth. This can take a couple of minutes depending on the power of the blender or processor that you are using.
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Pour over the base and leave in the freezer to set for 2-3 hours (or until firm) before slicing. Store in the fridge for up to 4 days or freezer for up to 4-6 weeks.