Raw Walnut Coffee Cake

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Raw Walnut Coffee Cake

A crunchy base followed by a creamy coffee layer and then a chocolate layer make this raw cake a dangerously delicious dessert that is very easy to prepare.

Once you've tasted this raw vegan dessert, you'll want to make it over and over again. And even. 

 

Raw Walnut Coffee Cake

Makes 6 servings
Preparation time: 30 minutes
Freezing time: 1 hour 

 

Ingredients for the crunchy base

Ingredients for the creamy coffee layer

  • 1,5 cups organic raw cashews, soaked for 1 hour or more and drained
  • 1 espresso
  • 4 tsp maple syrup
  • 2 Medjool dates, pitted

Ingredients for the creamy chocolate layer

  • 1.5 cups of organic raw cashews, soaked at least 1 hour and drained
  • 1/2 cup cocoa powder 
  • 5 tsp pure maple syrup
  • 4 pitted medjool dates

 

 

 Instructions

  1. In a loaf pan, place parchment paper to facilitate demoulding.
  2. For the crust:
  3. Place the cashews and almonds in a blender and pulse until you get a coarse mixture.
  4. Add the maple syrup and pulse until the mixture begins to clump. If you squeeze the mixture, it should stick together (but still be slightly crumbly).
  5. Transfer the crust mixture to the pan. Compress it and flatten it, with your fingers. If the mixture sticks to your fingers, wet them slightly.
  6. For the creamy coffee layer:
  7. Place all the ingredients for the creamy coffee layer in a blender and blend until smooth and creamy.
  8. Place on frozen crust and spread to obtain an even layer.
  9. For the creamy chocolate layer:
  10. Place all the ingredients for the creamy chocolate layer in a blender and blend until smooth and creamy.
  11. Pour the mixture over the layer of frozen coffee cream and spread to obtain an even top.
  12. Place in the freezer for at least 30 minutes.
  13. On a baking sheet, place the cake and slice it using a carving knife.
  14. Let stand at room temperature for about fifteen minutes before serving.

 

 

 

Bon appétit!

 

Caroline
President Hippocrata Bio

 

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  • Caroline Bisaillon