Choc Full Of It (vegan) Recipe
(Vegan & Gluten-Free) // tiramisu & choc-caramel belgian raw cakes made w/ cashew, coffee, cocoa powder, madagascar vanilla, agave
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Ingredients
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Base Layer
Coffee Mixture
Chocolate Layer
Topping
Method
Base Layer Preparation
- 1
Blend Base Ingredients
In a food processor, combine the raw cashews, Medjool dates, cocoa powder, agave syrup, and melted coconut oil. Blend until the mixture becomes a sticky, crumbly texture.
- 2
Press into Pan
Line the bottom of a square cake pan (8x8 inches) with parchment paper. Press the base mixture evenly into the bottom of the pan to form a compact layer. Set aside.
Coffee Mixture Preparation
- 3
Mix Coffee Ingredients
In a bowl, combine the cooled brewed coffee, vanilla extract, and agave syrup. Stir well until the agave is fully dissolved.
Chocolate Layer Preparation
- 4
Blend Chocolate Layer Ingredients
In the cleaned food processor, combine the raw cashews, cocoa powder, agave syrup, melted coconut oil, vanilla extract, and a pinch of sea salt. Blend until smooth and creamy.
- 5
Layer on Base
Pour half of the chocolate mixture over the pressed base layer and spread evenly. Then, drizzle the coffee mixture over the chocolate layer, allowing it to soak in slightly.
- 6
Finish with Remaining Chocolate
Pour the remaining chocolate mixture over the coffee layer and smooth it out. Tap the pan gently on the counter to remove any air bubbles.
Chilling and Serving
- 7
- 8
Serve
Once firm, remove from the freezer and let sit at room temperature for about 10 minutes before slicing. Dust with cocoa powder and sprinkle cacao nibs or chocolate shavings on top before serving.