I put my three favourite ingredients into this cake -coffee, chocolate, and hazelnut. Needless to say, a perfect harmony! 😋🙌🏻♥️
Recipe: 20cm (8”) tart tin with removable bottom
INGREDIENTS:
■Crust:
(Dry)
90 g gluten free oats
90 g raw hazelnut
6 Tbsp. coconut sugar
1/4 tsp pink salt
(Wet)
4 Tbsp. melted coconut oil
■Coffee layer:
120g raw cashews (soaked 4-6 hours and rinsed)
2/3 cup (160ml) coconut cream
3 Tbsp. melted raw cacao butter
3-4 Tbsp. maple syrup
3-4 tsp finely grounded coffee beans (I used espresso dark roast)
Pinch of pink salt
■Chocolate layer:
100g raw cashews (soaked 4-6 hours and rinsed)
1/3 cup (80ml) coconut cream
3 Tbsp. melted raw cacao butter
3-4 Tbsp. maple syrup
3 Tbsp. raw cacao powder
1/4 tsp vanilla paste
1/8 tsp pink salt
■Method:
(1) Preheat oven to 170⁰C. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour (2) Add melted coconut oil into the food processor and process until it becomes like wet sand (3) Press the mixture against the sides and the bottom of the tart tin. Bake it for about 16-18 min or or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour (4) Put every ingredient for the coffee layer in a high-speed blender and blend well. Layer it over the crust and freeze it until set (5) Repeat the same process for the chocolate layer. Add more raw cacao powder and sweetener if you want. Freeze it over night (6) Take out the cake from the tin and garnish with fresh or frozen fruits.
