Vegan Coffee Rawcake
Ingredients
- 1/2 cup shredded coconut
- 2/3 cup pecan nuts
- 4 tbsp nut butter (almond)
- 1/2 cup cacao powder
- 1/2 tsp vanilla powder
- 1 tsp finely grounded coffee
- 2 tbsp maple syrup
- a sprinkle of salt
- 6 big dates
- mid layer, coffee cream:
- 1 cup thick coconut milk / cream
- 1 cup soaked cashewnuts
- 1/2 cup cacao powder
- 1/2 cup strong black coffee / espresso
- 2 tbsp maple syrup
- 1/2 tsp vanilla powder
- a sprinkle of salt
- top layer, nougat chocolate cream:
- 1 cup strong black coffee / espresso
- 1 cup thick coconut milk / cream
- 1/2 cup cacao powder
- 1/2 cup hazelnuts
- 3 tbsp maple syrup
- 2 tsp coconut oil
- 5 big dates
- coffee beans
Preparation
Put cashewnuts in a bowl, cover with water, let soak
Put all ingredients for bottom layer in a food processor and pulse until sticky. in a bread tin covered with parchment paper press the dough flat using a spoon and store in fridge
Drain the soaked cashewnuts and make mid layer using a food processor until you get a soft and smooth cream. spread on top of bottom layer and put in freezer while you make the top layer
Put all nougat cream ingredients in the food processor and mix for 5-10 minutes, until you get a smooth cream. spread on top, sprinkle with coffee beans (optional) and put back into freezer for 2h
Store in fridge or freezer. if stored in freezer; before eating let stay in room temperature for 1h to soften
