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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

 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