Description
This delicious chocolate cashew cream layer cake combines crunchy cookie layers with a rich chocolate cashew filling, creating a delightful dessert.
Ingredients
Scale
- 1 box simple mills crunchy chocolate chip cookies
- 1/4 cup coconut oil, melted
- 1 1/2 cups raw cashews
- 1/3 cup coconut cream from a can of full-fat coconut milk
- 2 tbsp melted coconut oil
- 1/4 cup maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 pinch sea salt
- 3 tbsp cacao powder
- 2 tbsp espresso or strong brewed coffee
- 1/3 cup strong brewed coffee or espresso
- 1 cup chocolate chips
- 1 tbsp coconut oil, melted
- Flakey sea salt or crushed cookies for topping
Instructions
- Add the package of cookies along with 3 tbsp melted coconut oil to a food processor. Process until a sand-like texture forms. Press the mixture into the bottom of a 7″ spring form pan or lined cake pan.
- If you don’t have a super strong blender, soak the cashews prior to blending. Bring a pot of water to a boil, then remove from heat. Add cashews and let soak for 20-30 minutes.
- Drain the soaked cashews and add them to a high-speed blender. Combine with coconut cream, oil, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
- Pour half of the mixture over the cookie base, saving the second half in the blender.
- Add the espresso or strong brewed coffee to a small bowl with the vanilla. Quickly dip each cookie into the coffee, ensuring the entire cookie is soaked. Then place over top of the cashew cream layer. Repeat, creating a layer of cookies covering the cashew layer.
- To the blender with the remaining cashew cream, add the cacao and espresso. Blend until smooth, then pour over the cookies, spreading it out even. Place in the freezer for an hour or two until it’s firmed up enough to pour the chocolate over.
- Add the chocolate and coconut oil to a bowl and heat in the microwave for 30 second increments, stirring between each until smooth. Alternatively, you can use the double-boiler method.
- Pour the chocolate over the chocolate cashew cream layer, spread it out even. You can tilt the pan to evenly disburse it.
- Place back in the freezer for a few hours to allow it to fully firm up before cutting into slices.
- Store leftovers in an air-tight container in the freezer. Let thaw a few minutes before eating.
Notes
- If you prefer, you can use any crunchy cookie in place of simple mills crunchy chocolate chip cookies.
- Ensure the cashews are properly soaked for a creamy texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blender, Food Processor
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 16g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg