serves
12
prep
40 minutes
difficulty
Easy
serves
12
people
preparation
40
minutes
difficulty
Easy
level
Ingredients
Base
- 2 cups walnuts
- 12 Medjool dates, pitted
- 1 tbsp coconut oil
Latte filling
- 1 ½ cups cashews, soaked overnight – rinsed well
- ½ cup coconut milk + extra
- 2 tbsp coconut oil
- 2 tbsp honey
- seeds of 1 vanilla pod or (1 tsp vanilla bean paste)
- 1–2 shots of espresso coffee, cooled
Freezing time 6-8 hours or overnight
Standing time 1 hour
Makes 1 x 20 cm x 12 cm tray
Instructions
Prepare 2 shots of espresso coffee and place in the freezer to cool while you prepare the base.
To make the base, line a small rectangular baking dish or tray with baking paper and set aside. Process walnuts until fine and crumbly. Add coconut oil, then dates, one at a time, and process until no large chunks remain. Pinch the mixture together between your fingers - if it holds its shape, it’s the right consistency. If not, add 1 tbsp of cold water at a time until the desired consistency is achieved.
Firmly press the base mixture evenly into the bottom of the prepared tray and place in the freezer while you prepare the filling.
To make the latte filling, remove coffee from freezer and blend all ingredients together, starting with ½ cup coconut milk. Gradually add extra coconut milk until the entire mixture is smooth and churning consistently. You may need to regularly stop the blender and scrape down the sides with a spatula to allow for a well combined mixture. Taste. Sweet enough? Strong enough? Enough vanilla? Adjust if desired.
Remove the prepared base from the freezer and evenly pour the latte cream on top. Place in the freezer for 6-8 hours or overnight for best results.
To serve, slice into even squares while frozen and soften at room temperature for 1 hour before serving. Serve with a light dusting of cacao powder.
Notes
• Best kept in the freezer until needed. Will keep in the fridge for 2-3 days.
• If you don’t have access to an espresso machine simply dissolve 1-2 tsp instant coffee in 60ml boiling water
Recipe from Why It's Perfectly Acceptable to Eat Dessert for Breakfast, by , with photography by Mindi Cooke and styling by Lyndel Miller.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
