NO BAKE COFFEE CAKE
COFFEEEEEE and chocolate...match made in heaven
When you make them babe please take a photo and tag @mkm_active
NO BAKE COFFEE CAKE
20 min prep
Total time 7.5 hrs
Serving 18-24
RECIPE FROM COOKIDDOO
INGREDIENTS
Soaking first
200g macadamia or cashew nuts
50g walnits
5 pitted dates
1 tsp salt
Filtered water for soaking
BASE INGREDIENTS
2 tbsp coconut oil
150g walnuts
10 pitted dates
1 tsp vanilla bean paste or essence
100g shredded coconut
COFFEE CAKE INGREDIENTS
100g coconut oil
1/2 tsp vanilla bean paste or essence
1/2 tsp ground cinnamon
50g filtered water
25g maple syrup
20g cacao powder
80g brewed espresso coffee
TOPPING INGREDIENTS
125g raw cacao butter or coconut oil
30g cacao powder
60g raw cashews
10g chia seeds
50g brewed espresso coffee, cooled
110g maple syrup
TOPPING CHURIOS CRUMB INGREDIENTS
200g macadamia nuts
2tbsp coconut sugar
1 tsp ground cinnamon
1 pinch of salt
PREPERATION
SOAKING BASE
1. Soak base ingredients: macadamias, walnuts, dates & salt for 306 hours
BASE PREPERATION
1. Grease and line tin (16X26cm) with baking paper set aside
2. Place all base ingredients into a blending machine to chop finely
THERMOMIX: Chop 10sec/speed8
3. Transfer to prepared tin and press firmly into base of tin, place in fridge
clean the bowl
COFFEE CAKE
1. Add coconut oil into bowl & melt slowly (microwave)
THERMOMIX: 5 min/37deg c/Speed 2
2. Add remaining cake ingredients plus drained (soaked) mixture & blend to make smooth paste in blender
THERMOMIX: Blend 1 min/speed 10
3. Pour over base and smooth the top
Place back in the fridge
TOPPING
1. Place cacao butter or coconut oil into bowl to melt (microwave)
THERMOMIX: Chop 5sec/speed7, then melt 10 min/37deg c/speed2
2. Add cacao powder, cashews, chia seeds, coffee & syrup to blender
THERMOMIX: 40sec/Speed6 (repeat mix if necessary to get smooth)
3. Pour Mixture over top of the cake and smooth over (set aside in fridge)
CHURROS CRUMB
1. Pre Heat Oven 160 deg C
2. Mix together in bowl nuts, sugar, cinnamon and salt
3. Bake on tray with baking paper for 8-10 min until golden brown (stir half way through)
4. Place mixture in a blender to chop finely
THERMOMIX: 2sec/speed6
5. Sprinkle on top of the cake and set in fridge 4-6 hours
Once set cut into slices as you desire
Freeze to keep longer and enjoy like a yummy ice cream slice