Mocha And Vanilla Cashew Cream Cake
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Crust
½ cup walnuts
½ cup pecans
5 dates, chopped
3 tsp cacao powder
½ tsp vanilla extract
2 tsp raw cacao nibs
Vanilla Layer
1 ½ cup cashews, soaked for 6h
½ cup almond milk
1 tsp fresh lemon juice
1 tsp vanilla extract
1 vanilla pod
3 Tbsp maple syrup
3 Tbsp melted coconut oil
Pinch of pink Himalayan salt
Mocha Layer
1 ½ cup macadamia nuts, soaked for 6h
½ cup almond milk
1 or 2 expresso shot (depending on your preference)
2 Tbsp cacao powder
4 Tbsp maple syrup
½ tsp vanilla extract
3 Tbsp coconut oil
Pinch of pink Himalayan salt
Directions
1. Process all the crust ingredients in a food processor until a dough is formed.
2. Press into a 6’’ (15 cm) square baking pan evenly and place into the freezer for 30 min until it firms up. You could use a springform pan instead.
3. To prepare the first layer, rinse and drain the cashews.
4. Blend all ingredients together in a high-speed blender until nice and creamy. Add coconut oil at last and blend until well incorporated.
5. Pour the vanilla cream over the base and freeze for at least 3 hours.
6. Once the first layer is set, prepare the second layer the same way and freeze it again for another 3h.
9. Remove the cake from the mold and wait a few minutes before cutting it in pieces (it's much easier if you warm your knife in hot water before each cut)
10. This cake is great cold, but not frozen! Be patient and let the pieces you are gonna eat defrost in the fridge for 30 minutes.
10. Just before serving, sprinkle the top with cacao powder.
11. Store the leftovers in the freezer.
12. Enjoy!