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
- 1.5 cup thick coconut milk / cream
- 1 cup soaked cashewnuts
- 1/2 cup raw hazelnuts
- 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
- 6 big dates
Preparation
Cover cashewnuts with water and 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 top layer using a food processor until you get a soft and smooth cream. spread on top of bottom layer and put in freezer for 2h to sit. if stored in freezer; before eating let stay in room temperature for 1h to soften. such a simple and healthy ‘cake’ that you can even eat it during the weekdays without feeling guilty
