Vegan Mocha Dream Cake
Ingredients
Crust
- 1/2 cup pecan nuts
- 1/2 cup almonds
- 7 fresh dates, pitted
- 1/2 tsp cardamom
- pinch of sea salt
Filling
- 2 cups cashews, soaked for 1 hour and then rinsed
- juices from half a lemon
- 1/2 cup coconut oil, melted (with neutral taste)
- 1/2 cup coconut syrup
- 1/3 cup oat milk + 2 tbsp instant coffee & 3 tbsp raw cocoa powder
Topping
- Raw cocoa fudges or raw chocolate
Preparation
Place a piece of parchment paper in the bottom of a cake pan with a diameter of 18 cm or 7 inches.
Place the almonds and nuts into a blender and blend until crust.
Add dates, cardamom and salt and blend until moldable dough.
Press the dough firmly into the bottom of the cake pan.
Place all the filling ingredients except instant coffee and raw cocoa powder into a blender and blend until smooth. Add some oat milk if needed to get a smooth texture, keeping it as thick as possible.
Pour half of the mixture into the cake pan and smooth out the surface.
Add coffee and cocoa powder to the blender and blend with the remaining mixture. Taste and add some spices if needed.
Spoon the filling into the cake pan and even the surface gently with a spoon so that you don’t mix the two fillings.
Place the cake pan into the freezer for about 3 hours or until the cake is solid.
Remove the cake from the pan and place it on a serving dish. Let it thaw for a moment before serving and enjoying.
