An amazingly decadent plant-based version of the classic Italian dessert.

Makes 9 large slices.

INGREDIENTS

Nut Base (Bottom):

1 Cup Almonds

½ Cup Dates

2 Tablespoons Caffeine-Free Coffee Substitute Powder (E.g. Caro, Inka, Ecco, Aromalt)

2 Tablespoons Coconut Oil (Melted)

2 Tablespoons Water

1 Teaspoon Vanilla Essence

1/8 Teaspoon Himalayan Salt

Mousse (Middle):

¾ Cup Almonds

¾ Cup Cashew Nuts

½ Cup Dates

½ Cup Maple Syrup

¼ Cup Almond Milk

¼ Cup Coconut Oil (Melted)

3 Tablespoons Caffeine-Free Coffee Substitute Powder (E.g. Caro, Inka, Ecco, Aromalt)

Cashew Cream (Top):

¾ Cup Cashew Nuts

3 Tablespoons Almond Milk

2 Tablespoons Coconut Oil (Melted)

2 Tablespoons Maple Syrup

1 Teaspoon Vanilla Essence

Cacao Drizzle (Optional):

1 teaspoon cacao or carob powder

1 teaspoon water

METHOD

1. For the nut base, place almonds in a food processor and process into chunky pieces. Add dates and coffee substitute to almonds and process to a crumb. Add remaining nut base ingredients and process to mix.
2. Place baking paper in 20cm x 20cm (8in x 8in) dish and spread base mix with a spatula.
3. For the mousse, add almonds and cashew nuts to a blender and process until powder. Add dates to blender and process well. Add remaining mousse ingredients and blend until smooth.
4. Pour the mousse over the nut base.
5. To make the cream, place cashew nuts in blender and blend until powder. Add remaining cashew cream ingredients and blend until smooth. Spread over the mousse.
6. Place in freezer for 1hour to set. Store in the refrigerator after this time.
7. Cut into squares to serve.
8. In a small bowl mix cacao or carob powder and water to form a think pourable sauce. You will have to adjust to get the right consistency. Note that carob is a much darker colour than cacao.
9. Dust with extra cacao powder and pour over the drizzle to make it look amazing!

This recipe and 80 more easy plant-based recipes from the Revive Cafe, Auckland's popular vegan cafe, can be found in The Revive Cafe Cookbook 7 - Jeremy Dixon. All recipes in this book are dairy free and egg free and most are gluten free.