Vegan Coconut Mocha Slice

mostly raw, gluten free
Vegan Coconut Mocha Slice

Raw Vegan Coconut Mocha Slice

Today I am finally sharing the recipe to my vegan coconut mocha slice. As you may already know this was my failed attempt at making a raw tiramisu slice. Everything kind of went wrong and I ended up with this. So delicious in its own right, but not very much like tiramisu. I created this recipe for an Italian themed girls night dinner party with some friends.. hence why I wanted to try a tiramisu. I then shared a bit more of the slice around at another birthday party and everyone loved it! It’s an interesting taste but it works and quite frankly I am very proud of this recipe! I actually love it when recipes go wrong because I find it makes me so much more creative with my food! I like coming up with different ways to save dishes or turn them into something else. It does not always work but usually it does and I have fun trying.

I am not good with caffeine. Personally I have never drunk coffee because I do not like the taste and I am very wary of the affects of caffeine on the body and simply prefer to avoid it. Especially for people with a history of anxiety like me; caffeine is not good. I have used a naturally decaffeinated instant coffee for this, which I was so happy to find because I didn’t know you could get decaf coffee that wasn’t laced with dangerous chemicals! Apparently you can now and it makes me happy! I mean it costs a lot of money but I guess it’s worth it. If you like normal coffee, feel free to sub that and adjust the strength of the coffee flavour to your liking.

I have had a few friends waiting for me to finally put it up so here it is!  Enjoy!

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Raw Vegan Coconut Mocha Slice
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Recipe type: Dessert
Hazel & Cacao:
Ingredients
  • BASE:
  • ¾ cup hazelnuts
  • 1 heaped TBSP almond butter
  • 8 dates
  • 2 TBSP cacao powder
  • pinch sea salt
  • MOCHA/COCONUT LAYERS:
  • 2 cups raw cashews (soaked in water for at least 4 hours)
  • 1 teaspoon vanilla extract
  • ⅓ cup maple syrup
  • ⅓ cup melted coconut oil
  • About 3 tsp of instant organic naturally decaffeinated coffee dissolved in ⅓ cup hot water ( you can use regular instant coffee if you don't mind caffeine) Add more coffee granules if you want a stronger taste
  • 1 small tub coconut yogurt - or enough to create an even top layer
  • cacao powder for dusting
Method
  1. For the base: combine all your ingredients in a food processor and blitz until well combined and sticky.
  2. Press firmly into the base of a square baking dish lined with baking paper.
  3. Set in the fridge while you make your mocha coconut layers
  4. For Mocha/Coconut Layers: combine cashews, vanilla, coconut oil and maple syrup in a blender and blend until smooth and creamy.
  5. Pour half your cashew mixture over your base
  6. Add the instant coffee to the remaining half of the cashew mixture in your blender and blend until smooth
  7. Pour over previous layer and spread evenly. It's ok if your layers are not quite equal - I had a little more of the mocha layer
  8. Spread enough coconut yogurt over the top of the slice to form your last layer
  9. Set in the freezer for about 4 hours until set.
  10. Allow to defrost for a few minutes, dust with cacao powder and cut into slices to serve.
  11. ** if you can try and leave 15 minutes of setting time in the freezer in between each layer to avoid layers blending together.
Talida

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There are 2 comments on this post
  1. July 04, 2016, 3:25 pm

    Awesome blog.Really thank you! Really Great.

    • Talida
      July 04, 2016, 5:04 pm

      Thanks so much! Glad you enjoy it 🙂

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