Roar Mocha Cake
Equipment
- 6 inch spring form tin, food processor,
- Greaseproof or baking paper
Ingredients
Ingredients for the base
- 130 g 1 cup almonds or 60g (1 cup)of coconut chips (or half & half)
- 160 g 1 cup pitted dates
- 1 Tbsp coconut oil melted
- 1 tsp vanilla extract
- 1 Tbsp cacao nibs
- Pinch of salt
Ingredients for the chocolate filling
- 1 medium to large avocado
- 60 g 1/2 cupcacao powder
- 1 Tbsp lucuma or mesquite optional
- pinch of salt
- ½ tsp vanilla
- 120 g 1/2 cup coconut milk
- 40 g coconut oil melted
- 60 g 1/3 cupcoconut sugar
- 30 ml maple syrup or agave nectar
Ingredients for the coffee filling
- 140 g 1 cup cashews soaked (at least 6 hours)
- 50 g ¼ cup coconut cream
- 1 Tbsp coconut oil melted
- 1 Tbsp maple syrup or agave nectar
- ½ tsp vanilla extract
- Pinch sea salt
- 1 tsp instant espresso coffee powder
Ingredients for the peanut butter filling
- 140 g 1 cup cashew soaked (at least 6 hours)
- 100 g 1/2 cup coconut milk
- 30 g 1/4 cup cocoa powder (optional)
- 1 Tbsp maple syrup or agave
- ½ tsp vanilla extract
- Small pinch sea salt
- 120 g ½ cup smooth peanut butter
Ingredients for the decoration
- Raspberries or cacao nibs or coconut flakes or crushed peanuts
Instructions
Instructions for the base
- Blend all ingredients in a food processor with the exception of the cacao nibs. Add them at the end and pulse just a few times into the mix
- Press into a lined springform cake tin. Place cake tin in the fridge or freezer for 10 – 15min
Instructions for the coffee or the peanut butter filling
- In a food processor or blender process all the ingredients until really smooth
- Pour mixture over the base and leave to set in the fridge
Instructions for the chocolate filling
- In a food processor blend the avocado until smooth, then add all other ingredients and blend again
- Pour mixture over the coffee or peanut butter filling and leave to set in the fridge
- Dust with cacao powder
- Decorate with fresh raspberries or cacao nibs or coconut flakes