For the white layer:
♡ 1 cup cashews, soaked for 30 minutes, then rinsed
♡ 1/2 cup coconut milk
♡ 2-3 tbsp freshly squeezed lemon juice
♡ 4 tbsp coconut oil, melted
♡ 4 tbsp coconut syrup (I used maple instead)
♡ 1 tsp vanilla extract
♡ a pinch of salt
For the mocha layer:
♡ 1/2 cup cashews, soaked for 30 minutes, then rinsed
♡ 1/2 cup almond meal
♡ 4 tbsp raw cacao powder
♡ 1/4 cup espresso
♡ 1/4 cup coconut milk
♡ 4 tbsp coconut syrup (I used maple instead)
♡ 1 tsp gingerbread spice mix
♡ 4 tbsp coconut oil, melted
♡ a pinch of salt
♡ 1 tbsp rum, if desired (I didn’t use any)
How to make:
Place all ingredients necessary for the white layer in a food processor and blend until smooth.
Pour the mixture into a bowl. Place the ingredients for the mocha layer in the machine and blend them as well.
Pour the mocha layer in a cake tin lined with baking paper (I used a silicone cake tin, 20 cm diameter).
Add the white layer on top and make some swirls if desired.
Place the tin in the freezer and let the cake thicken for at least 2 hours. Before serving, take it out the freezer and let it thaw for 15 minutes.
