Ingredients
BASE
1/2 cup roasted hazelnuts
4 pitted medjool dates
1/2 cup ground almonds
1 tbsp soft coconut oil
CREAM FILLING
2 cups cashew nuts (soaked in water for 2 hours)
60g cacao butter
1 vanilla pod
5 tbsp maple syrup
6 tbsp vanilla coconut yoghurt (thick)
5 tbsp coconut cream
1/2 tsp ground cinnamon
1/3 cup strong coffee
6 tbsp melted coconut oil
2 tbsp cacao powder
Lemon
Method
1. Roast your hazelnuts and gently rub off the skins. Place into a food processor with the pitted medjool dates. Process until it starts to come together. Add in the ground almond and the melted coconut oil. Process until it holds when pressed together.
2. Line a tin with baking paper (I used a rectangular baker 15 x 21 cm), press 2/3 of the mix in to the base of the lined baker.
3. In a blender place the drained cashew nuts along with the cacao butter, the scrapped seeds of 1/2 a pod of vanilla, 2 tbsp of maple syrup and 4 tbsp of vanilla yoghurt. Blend until as smooth as able too get. This is the base, from this you will make the three layers.
4. Remove 2/3 of the mix out of the blender. With the remaining 1/3 add in the following -
2 tbsp vanilla yoghurt, 1 tbsp maple syrup, 1 tbsp coconut oil, seeds from 1/2 a vanilla pod, 2 tbsp coconut cream and a squeeze of lemon. Blend until smooth. Place in a small pot.
5. Place 2/3 of the base mix you have remaining into the blender. Add in the following -
1 tbsp maple syrup, 3 tbsp coconut oil, 1/3 cup coffee (room temperature), 1/2 tsp ground cinnamon. Blend until smooth, avoid overprocessing. Place into another pot.
6. Place the remaining base mix into the blender. add in the following -
2 tbsp coconut oil, 2 tbsp cacao powder, 1 tbsp maple syrup, 3 tbsp coconut cream. Blend until smooth.
7. To assemble, pour in 1/2 each of the vanilla over the base, followed by the coffee mix and then the cacao mix. taking a fork or a knife, swirl the layers gently together. Evenly crumble over the remaining base. Then repeat with the remaining three cream layers, swirl again and then if desired grate a little dark chocolate on top.
8. Place in the fridge overnight. Or if needed sooner then place in the freezer for at least 3 hrs. Cut into pieces and ENJOY. You can keep the remaining amount in the fridge for at least four days, or freeze for longer.
