My two favourite things. Chocolate and coffee put together in one amazing birthday cake. SERVES 12.
INGREDIENTS
3 cups of natural cashews, soaked for 2hrs
15-20 GF ginger nut cookies
1 cup almond meal
2 shot of coffee
4 squares of 90% dark chocolate, melted in the 2 shots of coffee
1/2 - 1cup of almond milk
2tsp vanilla essence
5tbs maple syrup
3/4 cup of cacao powder, maybe a little more
1/2 cup of nutalex, melted
Fresh raspberries
Coconut cream, that has been refrigerated overnight
METHOD
Blend the cookies, almond meal, and melted butter in a food processor until smooth
Line a small round, spring loaded cake tin and press the biscuit base into the bottom and allow to chill in the fridge while you make the rest of the tarte
Blend the cashews, milk, coffee and melted chocolate, maple syrup, vanilla essence and cocoa powder until smooth
Pour over the base and allow to chill for 24hrs
Top with fresh raspberries and whipped coconut cream with a little vanilla essence through it.
Enjoy with those you love the most. This tarte is very much a form of love language.
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