Cooking time: 20 minutes + 3 hours for freezing
Ingredients for the cream layer:

• ⅔ cup cashews
• ½ cup water
• 2 tsp lemon juice
• 4 dried dates
• 3 tbsp coconut oil
• 1 tsp vanilla
• ¼ tsp salt

Ingredients for the coffee layer:

• ¼ cup almond flour
• 2 tbsp cashew
• 2 tbsp coconut oil
• 3 tbsp cocoa powder
• ½ cup water
• ½ tsp ground coffee

Cooking process:

1.Pre-soak cashews in cold water for 3-4 hours. In a blender put all the ingre-
dients for the cream layer. Beat until uniformity. Leave for 3 minutes, then
mix again to obtain a thick and smooth paste. Lay out into a bowl.
2.In a blender, put the ingredients for the coffee layer and prepare similarly.
3.Cover a wide baking form with a parchment. Lay out the coffee layer, evenly
distribute. Leave in the freezer for 30 minutes.
4.Lay out the cream layer. Sprinkle with cocoa and leave in the fridge for 2
hours. Before serving, cut into portions.

Nutrients per one serving:
Calories: 205 | Fats: 18 g | Carbs: 5.1 g | Proteins: 11 g

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