Coffee Cream Cake with Choco Crust and Date Syrup
Difficulty 5 minutes Serves 8
A vanilla "cheese"cake with a coffee and chocolate infusion, and raw pumpkin seeds and goji berries to garnish. The real star of this recipe is the date syrup; it's in the chocolate crust, the coffee cream and on top. You can make your own date syrup very easily: blend up some dates with water, vanilla and a tiny bit of salt until you get a heavenly, sweet caramel-type substance, or do what This Rawsome Vegan Life did and use a premade date syrup from The Date Lady. Enjoy!
Ingredients Choco crust: 1 1/2 cups buckwheat flour 1/4 cup date syrup 2 tablespoons coconut butter Coffee cream: 2 cups raw cashews, soaked for 3 hours in water then rinsed 1/4 teaspoon vanilla bean 3 tablespoons melted coconut oil 1/4 cup date syrup
(you can also make your own by blending dates with water, vanilla and a tiny bit of salt ) 1/8 teaspoon salt 1/2 cup very strong, brewed organic coffee Toppings: Pumpkin seeds Goji berries Date syrup!
Directions To make the crust: stir up the flour with the syrup and coco butter until it resembles a crumbly dough that holds it's shape when pressed together between a couple fingers. If it's too crumbly, add more date syrup. If it's too moist, add more flour. Press into the bottom of a springform pan or adjustable pan (mine was about 7 or 8 inches). Put in the fridge.
To make the mocha cream: blend all the ingredients together until smooth and delicious. Add some more liquid if it's too thick, or some dates or coconut oil if it's too thin. You want it to have the consistency of thick yogurt. Spread evenly onto your crust and leave in the fridge for 24 hours so the flavours can develop and the cake can set.
Decorate with the toppings and enjoy!