My latest creation is a combination of a couple of great flavours coffee and chocolate. Im super busy at the moment trying to finish my ebook. I whipped this cake together the other day and sliced it in to pieces so I’ve got healthy desserts on hand ready to go.
1/2 cup pecans
1/2 cup soft medjool dates
1/2 cup dessicated coconut
3 cups cashews that have been soaked in water over night then drained.
3/4 melted and cooled coconut oil
1/4 cup strong coffee that’s cooled
1/4 coconut cream(the solid white part)
1/2 cup cacao powder
2/3 cup maple syrup
1 tsp pure vanilla extract
Cacao nibs to top
First make base. Place base ingredients in to a food processor and process till ingredients are crumb like and stick together.
Next press base ingredients into a lined spring form pan. Place in freezer while you make topping.
Place all your topping ingredients (not cacao nibs)into food processor and process until it’s completely smooth.
Pour over your base. Then scatter with cacao nibs. Return to freezer to set. Thaw at room temperature for about 20 minutes before use.