Raw coffee cake with chocolate ganache icing 

Hi hope you’ve had a wonderful week. I’m obsessed with raw desserts so easy and delicious. Also mine are filled with natural whole foods. This one is my new favourite. I mean what’s not to like coffee and chocolate together so good. 
Base

1/2 cup pecans 

1/2 cup desiccated coconut 

1/2 cup medjool dates

Place the items in a food processor and process until fine crumbs. Next take a 20cm spring form pan and line with baking paper. Then press your base mixture into it. Pop in freezer while you make next layer. 

Coffee layer 

2 cups soaked cashews. (Soak overnight and drain before use)

1 tsp vanilla bean paste 

3 tbsp melted and cooled coconut oil

Pinch salt 

1/3 cup very strong brewed coffee

1/4 to 1/3 cup honey or maple syrup 

Place your ingredients into food processor and process until completely smooth. Then pour over base and pop back in freezer. 

Chocolate ganache icing 

1/2 cup soaked cashews prepared as above. 

1/4 cup cacao powder 

1/4 cup maple syrup or honey 

2 and 1/2 tablespoons melted coconut oil 

1 teaspoon vanilla bean paste 

Place icing ingredients into food processor and process until completely smooth. Then spread over your cake. Pop back in freezer to set. Return to room temperature to serve. 

Recipe is gluten and dairy free. Also refined sugar free. Suitable for vegan and paleo diets. 

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