Here it is. The life changing dessert that I couldn’t wait to share on here with you. I’ve eaten so much of this – it’s actually ridiculous, but it’s just so addictive. This is an incredibly deep, rich, and indulgent dessert and is definitely my new favourite treat. The combination of dark, decadent flavours from the mocha and light, mild sweetness of the crème, perfectly balance and mellow out each other to create pure food alchemy. I’ve come back to this dessert slice after slice, and I don’t think I’ll have ever had enough of it.
With my love of chocolate, there’s nothing better I could think of eating. I’m not really much of a coffee lover, but I do occasionally enjoy the occasional mocha. It was only due to a late night mocha craving that caused me to come up with this recipe, and I’m so glad I did. However, if you really don’t enjoy the taste of coffee, then don’t worry – you can still enjoy this tart! I’ve made it without the added coffee before and it still tastes delicious. And, if you still want an added flavour then you could definitely try adding in an extract like peppermint or orange, or even serving with some of my caramel sauce. I hope you enjoy the recipe!
serves about 10
for the top:
2 cups (270g) cashews – previously soaked for at least 2 hours
1/2 cup (95g) Tiana’s cooking coconut butter
3/4 cup (180ml) maple syrup
3/4 cup (180ml) water
2 tbsp freshly squeezed lemon juice
1/2 cup (60g) cocoa powder
1/4 cup (20g) raw cacao powder
1 tbsp ground coffee – I used strength 5
vanilla, to taste
pinch salt (optional)
for the base:
1 1/2 cup (220g) almonds
3 tbsp almond butter
1 tbsp Tiana’s cooking coconut butter
2 tbsp maple syrup
1. Firstly, make the base. Add the almonds into a food processor and blend for 1 minute, to break down. Then, add in the almond butter, coconut butter and maple syrup, blend again for another minute until a fairly sticky crumb has formed.
2. Pour the crumb into a cake tin (I used a square 16cm x 16cm / 6″ x 6″ tin with a removable base) and press down to form an even base that sticks together. Then, move into the fridge to keep cool.
3. Next, make the topping. Add the coconut butter into a pan and place onto a low-medium heat to melt. Then, pour the liquid into a blender, followed by the water, lemon juice, maple syrup and cashews. Blend for a few minutes or so, until smooth. Then, add in the cocoa powder, cacao powder, vanilla, coffee and salt. Blend again until smooth – just keep blending until it’s as smooth as you can get it! The time depends on the strength/size of your blender.
4. When the mixture is smooth, remove the base from the fridge and pour the mocha mixture on top. Spread until even, and then move the tart into the fridge or freezer to set. I set the cake by placing it into the freezer for 2 hours, and then into the fridge for 30 minutes – 1 hour. Alternatively, you can leave it for longer and just set it in the fridge, however this will take around 5 hours. When the cake has set, remove it from the tin to slice and serve.
Now, while the tart sets, make the vanilla crème.
1/2 cup + 1 tbsp (75g) cashews
1 cup (250ml) rice milk
3 tbsp tiana’s cooking coconut butter
1 tbsp + 2 tsp maple syrup
2 vanilla pods
1. Firstly slice your vanilla pods, and scrape out the seeds. Place the seeds into your blender followed by the cashews, rice milk, coconut butter and maple syrup. Blend all of the ingredients together until smooth.
2. Then, pour the liquid into a pan and place onto low heat. Stirring, heat through for about 3-4 minutes until thickened slightly into a creamier consistency. You can do this for less or more time, depending on your desired thickness. Then, remove from the heat and pour into a serving jug. Place the crème into the fridge to cool. When the tart has set and been sliced, pour the creme on top of each portion to serve.
* Leaving it long in the fridge may cause the crème to appear thicker, however just stir it and it should go back to it’s normal consistency. If not, pour a small amount of water into the cream at a time, and stir until you get your desired consistency back.