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
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.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-coconut-mocha-slice/