To make: (T=tablespoon, t=teaspoon)


100 g roasted cashews
100 g roasted hazelnuts
2 T coconut oil
2 T agave

1st layer:

100 g cashews, soak for min. 4 hrs
50 g dates, soak for min. 1 hrs
6 T coconut oil
1 T cacao powder
1.5-2 T agave
3-4 T almond milk
50 g roasted hazelnuts

2nd layer:

100 g cashews, soak for min. 4 hrs
5 T coconut oil
3 T agave
2 T almond milk
1.5 t instant coffee granules
1 t raw cacao powder
1 T lemon juice

3rd layer
same as the 1st layer

Chocolate drizzle
50 g dark chocolate


Line the base of a 16 cm springform cake tin with baking paper. Mix all the ingredients in a food processor and process until the mixture sticks together. Press the mixture evenly into the cake tin.

1st layer:

Drain cashews and dates and place them into a blender. Add coconut oil, cacao powder, and agave and blend on high speed until the mixture becomes smooth and creamy. Add ground hazelnuts, and, if necessary, 3-4 tablespoons plant-based milk. Blend again until all is well combined. Pour the mixture on top of the crust. Place the cake in the freezer while you make the second layer.

2nd layer:
Mix instant coffee granules with 2 tablespoons of boiling hot milk and stir well. Drain cashews and place them in a blender. Add all the other ingredients and blend on high speed until smooth. Pour it on top of the 1st layer. Place the cake in the freezer for at least 3o min before adding the 3rd layer.

3rd layer
Same as the 1st layer.
Place the cake in the fridge overnight or in the freezer for a couple of hours.

Chocolate drizzle:

Melt chocolate over low heat in a medium pot. Just before serving, drizzle the cake with chocolate.

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