Prep Time: 15 mins
Cooking Time: 5 mins
Total Time: 20 mins
Servings: 16
Ingredients
Chocolate Coffee Layer
- 100 g / 3.5 oz (heaped ¾ cup) raw cashews, soaked
- 60 ml / ¼ cup maple syrup or other sweetener
- 60 ml / ¼ cup plant milk (almond, oat, or coconut works extremely well)
- ¼ tsp salt
- 2-3 tsp instant coffee (add more to taste if required)
- 90 g / 3.2 oz vegan dark chocolate
Vanilla Orange Layer
- 100 g / 3.5 oz (heaped ¾ cup) raw cashews, soaked
- 50 g / ¼ cup oat milk of thick consistency (prefer homemade one to control the consistency for a dense top-layer)
- 45 ml / 3 tbsp maple syrup or other sweetener
- 10 ml / 2 tsp vanilla extract
- 2 g orange zest
- ½-1 tsp orange extract (optional)
- Cocoa powder or chocolate shavings to decorate
Cooking Instructions
- Soak cashews for both layers; overnight in cold water or in boiling water for at least 30 minutes. Drain really well.
- Line a 4″ by 8″ tin or a food container with a strip of baking paper.
- Put half of the soaked cashews, 60 ml (¼ cup) maple syrup, 60 ml (¼ cup) plant milk and salt in a small blender. Blend until extremely smooth.
- Transfer ¾ cup (180 ml) of this mixture to a metal or glass bowl, leaving the rest in the blender.
- Add broken up chocolate and 2-3 tsp instant coffee to the bowl and place the bowl over a pot filled with water (double boiler method) making sure the water does not touch the bottom of the bowl.
- Bring the water to a gentle simmer and once it’s at that point, switch the heat off and allow the chocolate to melt in the carry-over heat.
- Gently and slowly add the cashew cream (the one transferred to the metal/glass bowl) to this melted chocolate and coffee mix until fully combined. Take the bowl off the pot with steaming water. Wipe the bottom of the bowl.
- Spread the coffee layer at the bottom of the lined tin.
- Now, add the first four vanilla-orange layer ingredients into the blender with the leftover cashew mixture. Blend until smooth. Add the orange extract drops here for a mild orange flavor and blend again.
- Now add orange zest and fold with the spatula (not blender).
- Spread vanilla layer over the coffee layer (use a silicone spatula for easy spreading) and place in the freezer for a few hours to set.
- Decorate with cocoa powder (or chocolate shavings) once set. Cut into 8 squares or 16 half-squares (coz it’s very rich) and let it rest for 10 minutes at room temperature to soften.
- Store in the freezer or fridge, in an air-tight container.
Nutrition Facts (per serve)
- Calories: 138 kcal every half square
- Sugars: 8 g
- Fats: 10 g
- Proteins: 2 g
- Carbohydrates: 12 g
