Mocha Dream Cake
½ cup pecan nuts
½ cup almonds
7 fresh dates, pitted
½ tsp cardamom
pinch of sea salt
2 cups cashews, soaked for 1 hour and then rinsed
juices from half a lemon
½ cup coconut oil, melted (with neutral taste)
½ cup coconut syrup
⅓ cup oat milk +2 tbsp instant coffee & 3 tbsp raw cocoa powder
Raw cocoa fudges or raw chocolate
Pan diameter: 18 cm / 7 inches
Place a piece of parchment paper in the bottom of a cake pan. Place the almonds & nuts into a blender and blend until crust. Add dates, cardamom and salt and blend until moldable dough. Press the dough firmly into the bottom of the cake pan.
Place all the filling ingredients (except instant coffee & raw cocoa powder) into a blender and blend until smooth. Add some oat milk, if needed, to get a smooth texture, still keeping it as thick as possible. Pour half of the mixture into the cake pan and smooth out the surface. Add coffee & cocoa powder to the blender and blend with the remaining mixture. Taste and add some of the spices, if needed. Spoon the filling into the cake pan and even the surface gently with a spoon so that you don’t mix the two fillings. Place the cake pan into the freezer for about 3 hours or until the cake is solid. Remove the cake from the pan and place it on a serving dish. Let thaw for a moment. Serve & enjoy!