- 1/2 cup cashews (or use coconut or extra almonds or other nut of choice / any combination of these to 1/2 cup)
- 1 1/2 cups almond pulp (tight packed) – I used the results from making almond milk from 2 cups almonds.
- 2 cups dates soaked, just covered in decaf plunger style coffee (overnight if time otherwise minimum 15 minutes in boiling water coffee) and enough of soaking water to form a thick dough to press into tin
- 10 tablespoons cocoa
- 8 tablespoons coconut
- 1 teaspoons vanilla essence
- 1 teaspoon coffee essence (optional)
- Process cashews to flour and remove.
- Process dates (minus soaking water) with vanilla and coffee essence if using.
- Add in cocoa and coconut and process to combine
- Add in nutmeals and process to combine, adding enough soaking water (ie coffee) and coffee grounds to form a thick dough.
- Press 1/2 mixture into a 20 cm diameter tin lined with baking paper.
- Place another layer of baking paper over the first layer and press the other half of the mixture in.
- Place another layer of baking paper and pop in the freezer to firm while you make the icing.
(makes enough for this cake – ie double layer, and the other cake I made for the family which was a flourless mocha cake I blogged the otherday)
- 2 cups dates (soaked to just cover in plunger coffee including grounds) including soaking water.
- 1/2 cup raw cocoa
- 1/2 cup coconut oil (I used my homemade one which I make with dessicated coconut only)
- Process all ingredients together until smooth and glossy.
- Add enough coffee / grounds to form spreadable icing.
- Spread about 1/3 icing over one layer of the cake.
- Place the second layer over the first and spread another third of the icing over the top.
- Cover with baking paper to smooth and then freeze.
- To serve remove from freezer and put in fridge for an hour or so (can serve from frozen but is harder to cut).