Prep time: 
Cook time: 
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  • ½ cup hazelnuts
  • 1 cup almonds
  • 7 Medjool dates
  • 1 tbsp finely grounded coffee (coffee powder)
  • 2 tbsp cacao powder
  • 1 tsp vanilla extract
  • a pinch of fine sea salt
  • Mousse Layer
  • 1½ cup cashews, soaked overnight
  • ¾ cup Medjool dates
  • ⅓ cup melted raw dark chocolate
  • ¼ cup maple syrup
  • ⅔ cup almond milk, room temperature
  • 4 tbsp cacao butter, melted
  • ⅓ cup cacao powder
  • 2 tsp freshly grounded coffee
  • Cream layer
  • ½ cup cashews, soaked overnight
  • ⅔ cup full-fat coconut milk or cream*
  • 3 tbsp coconut oil
  • 2 tbsp agave syrup
  • 1 tsp of vanilla extract
  • -
  • more cacao powder
  • * the upper hardened part of the coconut milk in a can when you leave it in the fridge overnight
  1. Process all base layer ingredients in your food processor until sticky.
  2. With your fingers, press into rectangular pan (silicon otherwise grease your pan) and press down into an even crust.
  3. Put in the freezer.
  4. For the middle layer, process all the ingredients until smooth and well combined.
  5. Pour into the pan over the crust and put it back into the freezer.
  6. Blend your ingredients for the cream layer but only pour them over the chocolate layer once it has hardened.
  7. Let sit in the freezer for at least 2 hours before slicing
  8. Before serving, dust the top with cacao powder and decorate with fresh fruits of your choice
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at