100g gluten free sponge biscuits, crushed
1 cup walnuts, soaked
2 tbsp cacao powder
1 cup dates, pitted
1 tbsp coffee powder
2 tbsp coconut oil, melted
1 tsp vanilla extract
1 cup cashews, soaked overnight
1 x (270ml) can coconut cream
2 tbsp maple syrup
½ tsp salt
In a food processor blitz walnuts, dates, coffee powder, coconut oil, water, vanilla extract and cacao powder and salt. Set aside in a bowl.
Now blitz cashews, coconut cream, maple syrup and salt.
Divide biscuit crumbs and coffee between 4 glass pots. Stir to combine and use the end of a wooden spoon to flatten to form the first layer. Layer the walnut, coffee and cacao later next and finish with the coconut layer. Dust with cacao powder and set in the fridge for a minimum of 2 hours.