Woohoo! I’m on a roll with my no bake cake series – you can expect to see a few more recipe variations in the next months
This time I wanted to create something mocca-ish with a bit of cocoa too. I’ve also used some hazelnuts which add nicely to the coffee cocoa flavour. Yum!
In this recipe I’m using mini tart forms, but I’m pretty sure it will work with a ‘large’ tart form too. This cake is quite rich, so you can actually share one tart with someone who deserves it 😉
For 4 mini tarts you’ll need:
For the crust:
1 1/4 cup (175g) almonds
1/2 cup (70g) dates
2 tablespoons (approx. 25g) coconut oil
1 pinch salt
2 heaped tablespoon (approx. 20g) FAIR TRADE cocoa
For the filling:
1 cup (140g) cashew nuts (soaked with filtered water for at least 6 hours and drained)
1 cup (140g) hazelnuts (soaked with filtered water for at least 6 hours and drained)
1/2 cup (70g) dates
1/2 cup (100g) coconut oil
3/4 cup very very strong FAIR TRADE coffee
2 tablespoon (approx. 15g) FAIR TRADE cocoa
For the crust, roast the almonds in a frying pan for a few minutes. This reduces the amount of phytic acid in the almonds and also increases their amazing flavour. Of course you can use them ‘raw’ as well. Let cool down properly.
Grind the almonds to fine crumbles and transfer to medium sized bowl.
Blend the dates until they are a gooey clump and add to the bowl.
Add the coconut oil, cocoa powder and salt and mix well.
Spread the crust in the tart forms and make sure that you make a border too.
Place in refrigerator while preparing the filling.
For the filling, blend all ingredients in a food processor until they are a fine cream. I don’t have a food processor, so I blend them in several batches in my Personal Blender – needs more time but works just as fine
Take the tart forms out of the refrigerator and pour the filling in evenly.
If you feel kinda fancy you can add a nut for decoration 😉
Place in the freezer until set (approx. 2 hours) and store then in the fridge. Let thaw for a few minutes for serving.