- 6
Ingredients
- “Ladyfinger” Layer:
- 1 cup walnuts
- 3/4 cup dates, pitted (soft medjool work best for this layer)
- 1/4 tsp instant espresso powder
- 2 tbsp coconut oil, liquefied
- 2 tbsp warm water
- 1 tsp pure vanilla extract (or 1/8 tsp raw ground vanilla bean)
- dash salt
- Chocolate Mousse Layer:
- 3/4 cup walnuts, pre-soaked and strained*
- 3/4 cup raw cashews, pre-soaked and strained*
- 3/4 cup dates, pitted
- 6 tbsp maple syrup
- 6 tbsp unsweetened vanilla almond milk
- 4 tbsp coconut oil, liquefied (sub in 1 tbsp melted cacao butter instead of 1 of the tbsp coconut for an intense and deep chocolate liqueur flavor)
- 3 tbsp cacao powder
- 1/2 tbsp unsulphured blackstrap molasses
- 1 tsp pure vanilla extract (or 1/4 tsp raw ground vanilla bean)
- 1 1/2 tsp instant espresso powder (or more to taste)
- 1/2 tsp salt
- Cream Layer:
- 1/2 cup raw cashews, pre-soaked and strained*
- 1/4 cup unsweetened vanilla almond milk
- 2 tbsp coconut oil, liquefied
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract (or 1/8 tsp raw ground vanilla bean)
- dash salt
- Toppings:
- A bit of extra cacao powder for dusting
- optional: 2 tbsp cacao nibs for sprinkling
- I used raw honey and would try with a bit less maple syrup
Preparation
Step 1
rocess all base layer ingredients to combine into a fine sticky mixture in a food processor. Scoop out into a 6″ springform pan and press down into an even crust, going up the edges a little all around. Place in the freezer while working on next step.
Blend all chocolate mousse layer ingredients in a power blender until smooth. Pour into the pan over the crust, tap the pan lightly on the counter and even out the top. Place the pan in the freezer while working on the next step.
Clean out your blender and blend all cream layer ingredients together into a smooth mixture. Spoon this mixture over the previous layer in the cake pan, being careful not to pour it in all at once so the layers don’t mix. Smooth out the top. Cover the pan and freeze for 6 hours or overnight.
Prior to serving, dust the top with a bit of additional cacao powder, sprinkle with some cacao nibs and enjoy! Keep the cake frozen until serving.