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!
|Raw Vegan Coconut Mocha Slice|| |
- 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
- For the base: combine all your ingredients in a food processor and blitz until well combined and sticky.
- Press firmly into the base of a square baking dish lined with baking paper.
- Set in the fridge while you make your mocha coconut layers
- For Mocha/Coconut Layers: combine cashews, vanilla, coconut oil and maple syrup in a blender and blend until smooth and creamy.
- Pour half your cashew mixture over your base
- Add the instant coffee to the remaining half of the cashew mixture in your blender and blend until smooth
- 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
- Spread enough coconut yogurt over the top of the slice to form your last layer
- Set in the freezer for about 4 hours until set.
- Allow to defrost for a few minutes, dust with cacao powder and cut into slices to serve.
- ** if you can try and leave 15 minutes of setting time in the freezer in between each layer to avoid layers blending together.