Chocolate and coffee – now that is a yummy combination. I am not a massive coffee drinker (around 2-3 per week) but I do enjoy desserts with coffee and of course, with chocolate. I am also more drawn to a warm coffee during the colder months (aren’t we all?). Since Melbourne is extremely chilly this time of year this is exactly what I felt like when I created this recipe.
Clean Cacao Tiramisu Slice is really simple to make. You will need a blender and a processor – and you’re ready to go. Sifted with some cacao powder over the coffee cream when serving, this lovely dessert is perfect for entertaining and provides a chilled, creamy treat you and your friends will crave on even the chilliest of days. I’m skipping my regular latte and opting for this instead. Enjoy!
INGREDIENTS
Cacao base:
1 1/2 cups walnuts
7 pitted dates
1 cup shredded coconut
2 tbs rice malt syrup
1 tsp vanilla essence
2 heaped tbls cacao powder
Coffee Cream:
1 cup soaked cashews (for 30 min – 1 hour)
1/2 cup rice malt syrup
1/2 cup shredded coconut
1 tsp vanilla essence
1 – 2 shots of espresso (or instant coffee
*Cacao powder for decoration
METHOD
For base:
- Soak dates for 5 minutes in hot water and process walnuts until fine. Add remainder of base ingredients and process until a thick, sticky texture is made.
- Line a baking tray with baking paper and spread mixture evenly and pop in the freezer while you prepare the coffee cream.
For coffee cream:
- Blend all ingredients together until a creamy consistency. You may need to add a tiny bit of water while scraping the sides of blender to ensure there’s no cashew chunks. Taste the cream and add more coffee or rice malt syrup if desired.
- Remove base from freezer and pour coffee cream over evenly and place in freezer.
- Remove after 1-2 hours and let sit for 15 minutes before serving. Garnish with sifted cacao powder over the top. Store leftovers back in freezer. Enjoy!
