- 2 dl natural cashew nuts
- 10 dates
- 3 tbsp cacao
- a pinch of salt
- 1 tbsp coffee, cooled
- 1 tbsp water
- 1/2 dl coconut oil
- 1 1/2 tbsp cacao
- 2 tbsp honey
- Shredded coconut
Instead of honey, use agave if you want to make it vegan. 🙂
Directions for the dough
Blend the nuts by pulsing the mixer until they turn grainy. Remove the seeds from all dates. Add the dates, cacao, and salt to the nuts. Blend until it has turned into a cohesive dough. Press out the dough on a baking sheet lined form.
If you used a blender for mixing the nuts and not a food processor, switch to a KitchenAid or similar when adding in all other ingredients.
Directions for the topping
Melt the coconut oil on low heat if needed. Add the other ingredients and mix to a sauce. Pour it over the cake, sprinkle shredded coconut over it.
Put it in the freezer for at least an hour.
Store in the fridge or freezer. 🙂