I love coffee. I love coffee flavoured biscuits, coffee flavoured ice cream, coffee flavoured… everything! Coffee’s smell is to die for! And especially then coffee is that good as Aurile – it makes my life double happy! 🙂
So I have decided to find a combination of my raw cake making mania and my obsession with coffee. It’s not completely raw, as coffee doesn’t count as a raw product (it would never be good with only 42º ‘hot’ water), but if you choose a high quality natural coffee, I think we can all agree it’s healthy!
So here you go, my amazing…
RAW COFFEE CAKE
for cake base:
- 100g walnuts
- 50g hazelnuts
- 80g dates (pitted and chopped)
- 2 tbsp cacao powder
- 1 tbsp ground flaxseed
- a splash of water, as needed
for cream filling:
- 3 frozen bananas, chopped
- 1/2 tsp vanilla extract
- 200g walnuts, soaked for 20 mins
- 50ml water
- 2 espresso shots *
- 50g walnuts, some finely chopped and some roughly
- 1 tbsp coconut oil
- 2 heaped tbsp cacao powder
- 1 tbsp honey or other sweetener
- 1 espresso shot *
* for espresso shots I have used Aurile Irish Cream Flavoured Coffee, but you can use anything you like – my suggestions would be Aurile Metabolism if you want to lose weight or Aurile Antioxidant for clean start of the day. You can extract espresso shots by using amazing Aurile Moca Pot.
- Prepare the cake base. Soak walnuts, hazelnuts and chopped dates in water for 20 minutes to soften.
- Drain them and pulse in a food processor until they begin to form a rough batter. Add a splash of water to help the processor.
- Add the cacao powder and flaxseed, transfer to a bowl and knead for a few minutes with your hands. The batter should be quite tough but still pliable, and hold well together.
- Press into a lined 8″ springform tin. Leave in the fridge to firm up.
- Meanwhile, prepare the cream filling. Soak the nuts for 20 minutes, then drain.
- Blend at high speed in the food processor or blender, adding the espresso, vanilla extract and water as you go until the mixture is smoother.
- Add the frozen bananas and keep blending until perfectly smooth and creamy. Pour over the brownie base in the springform tin and store in the fridge for at least 3 hours (or 30 minutes in the freezer).
- When the cake is ready, bring the kettle to the boil. Pour some boiling water into a pot over which you’ll place a bowl. Place coconut oil and honey in the bowl and let them melt. Vigorously whisk in the cacao powder and espresso, then set aside to cool for five to ten minutes.
- Carefully take the cake out of the spring form pan. Drizzle the cacao sauce over the cake, sprinkle over the chopped walnuts, and refrigerate for another 30 minutes or so.
The recipe of this cake has been borrowed from One Green Planet blog with some changes to suit my needs 🙂 In any case – its awesome!