Dessert

CAFEPOD X TCC – RAW CHOCOLATE & COFFEE CAKE

Our Choc Pots are the dream topping for this raw chocolate and coffee cake!
Prep
45 min
Cook
30 min
Serves
6

Method

  1. Base: In a food processor, combine oats, buckwheat flour and cacao until well combined.
  2. Add remaining ingredients and blitz until you get a dough mix.
  3. Place the dough mixture into a round cake tin, using your hands to pat down and form. Spread mixture evenly across the base, approx. 5 cm up the edges of the tin to create a pie-like crust. Use a spatula to flatten the mixture to create and even thickness.
  4. Place in the fridge for 30 minutes.
  5. Cashew Filling: In a food processor, combine all ingredients until a creamy, smooth consistency has formed.
  6. Take the base out of the fridge and fill the crust with the cashew filling and smooth the surface out evenly.
  7. Spoon The Coconut Collab Chocolate Pots over the top.
  8. Decorate with fresh berries as desired.

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Ingredients

Base:
250g Oats
100g Buckwheat Flour
2 tbsp Cacao Powder
4 tbsp melted Coconut Oil
4 tbsp of coffee using CafePod Supercharger Espresso Nespresso® Compatible Pods
100g Peanut Butter
250g Dates

Filling:
250g Cashews, soaked for at least 4 hours
200g Dates
50g Cacao Powder
1 tsp vanilla essence
pinch of salt
6 tps Coconut Oil
5 tbsp of black coffee using CafePod Supercharger Espresso Nespresso® Compatible Pods ( + a tablespoon extra if needed)

Chocolate Filling:
8 Coconut Collaborative Chocolate Pots
Fresh summer berries

Choc Pots

Intense and Rich

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