RAW MOCHA CHOCOLATE CREAMY CAKE
It’s been a summer to remember and this cake was the highlight. Creamy, nutty, rich chocolatey and coffee flavored no-bake vegan cheesecake brings back the summer mood. It’s a holiday and festival-friendly inspired recipe that needs to be shared and enjoyed. I could make it from scratch at a digital nomad festival in Pyrenees, Spain in the middle of nowhere for an amazing friend’s birthday and then for a picnic party at the beach in Costa Brava. Last August I traveled for a month in Spain with all the ingredients – always cake ready, creating magic from my “kitchen in a suitcase”. This vegan gluten-free treat takes minimum 30 minutes to prepare. No previous experience in preparing raw cakes needed. No blender involved. In case you have any doubts, I must say that this delicious cake tastes the best with friends on the beach. The sun, the sea, all the danger coming from the sand and breeze… ;)
Prep time 50 min + extra time for the cake to set
Makes 8-10 portions
ALL YOU NEED
for the base:
200g chocolate oatmeal cookies (I like to use my creation Cacao nibs & Walnuts Kookie Cat)
1 tbsp (25ml) coconut oil, melted
for the cashew filling:
1 cup (200g) fine cashew butter (you can substitute with 200g presoaked raw cashews, blended)
1/2 cup coconut oil, melted
1/2 coconut blossom nectar, maple syrup or agave
1/4 water, lukewarm
1 tbsp cacao powder, sifted
1 espresso coffee, the liquid
HOW TO MAKE
Prepare a round cake ring. I use a ring around 15-16cm in diameter for this recipe (it’s a resizable one, so I can be flexible how big I wanna make it). Make the cookies into a fine crumble and add the still warm melted coconut oil. Press to form the base by hands.
Add all filling ingredients in a bowl, except for the cacao powder and coffee. By gradually adding the water you allow the filling cream to be fluffy and smooth. You can use a blender or mix by hand, remember it’s a holiday-friendly cake. Put 1/3 of the ready cream aside, add the cacao powder and mix well, this will be your top layer. Add coffee to the other 2/3 of the cream, we call it the main cappuccino layer. Yumm.
Pour the cappuccino layer first, use a spatula to even the surface and keep in the freezer for 10 minutes until surface is firm and chilled. Add the second layer carefully – the chocolate one and freeze for another 10 minutes.
Bring the cake out and decorate with the chocolate chips and a handful of hazelnuts on top. Adding flowers would be an awesome idea too.
Keep it in a fridge (or freezer).
SPRINKLE SOME MAGIC
1/2 tsp sea salt handful of hazelnuts
dark chocolate chips
flowers & friends
DELICIOUS NOTES
To simplify this recipe simply skip the layering and make one