Ingredients
Base Layer
1 cup walnuts
½ cup almonds
3 large medjool dates
1 Tbsp water
2 Tbsp almond flour (ground almond)
1 Tbsp cacao powder
Cream Layer
2 cups cashew nuts – soaked for 2 hours and then drained
½ cup melted coconut oil
1 tsp vanilla
½ cup coconut yoghurt
Juice of ½ a lemon
Vanilla Layer – ¼ of cream
½ tsp vanilla
2 Tbsp maple syrup
Cacao Layer – ¼ of cream
2 Tbsp cacao powder
2 Tbsp maple syrup
2 Tbsp melted cacao butter
Coffee Layer – ½ of cream
2 Tbsp maple syrup
Double espresso shot of coffee (cooled)
3 Tbsp melted cacao butter
1 Tbsp cacao powder
½ tsp vanilla
Decorate - with melted chocolate
Method
In a processor add the walnuts, almonds and pitted dates. Process until finely chopped and starting to come together. Add in the water and pulse until sticky. Add in the ground almond and cacao and pulse again.
Press this into your tin or individual moulds.
In a blender take your cashew nuts (drained), add in the melted coconut oil and vanilla. Blend until finely chopped, add in the yoghurt and lemon juice and blend further. It will not be smooth, but still should be looking creamy.
Separate out the cream mix into three portions as above. Starting with the vanilla layer, blend in the remaining ingredients, then do the same for the cacao and finish with the coffee. Layer in the moulds or tin, I usually put the vanilla first then a coffee , then cacao and finish with coffee layer. You can also keep to the three one after each other.
Drizzle with melted chocolate if desired.
Place in the freezer to set. Store in freezer or in the fridge once set.
Enjoy.
