Recipe Details
Ingredients
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1 ½cupscashews
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1cupcream of coconut
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¾cupbrown sugar
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¼teaspoonsalt
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1 ½cupsalmonds
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1cuppitted dates
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2tablespoonscoconut oil
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9ouncesdark chocolate, chopped
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2teaspoonsinstant coffee granules
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1tablespoonboiling water
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1(12 ounce) packagesilken tofu
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½cupwhite sugar
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1tablespoonunsweetened cocoa powder, or to taste (Optional)
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3teaspoonsvanilla extract
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4ouncesdark chocolate
Cooking Directions
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Soak cashews in enough water to cover for 2 to 3 hours.
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Bring coconut cream, brown sugar, and salt for caramel sauce to a boil in a saucepan; reduce heat and let simmer until slightly thick, about 5 minutes. Transfer to the refrigerator; it will get thicker as it cools.
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Blend almonds, dates, and coconut oil together in the bowl of a food processor or an electric blender. Scoop out and pat down into a springform pan. Place into the freezer while you make the filling.
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Blend 2/3 cup caramel sauce and soaked cashews together in a blender for caramel filling; pour on top of the cake base. Place back into the freezer.
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Place dark chocolate for chocolate filling in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dissolve coffee in boiling water. Transfer chocolate, coffee mixture, tofu, sugar, cocoa, and vanilla extract to a blender. Blend until smooth; pour onto cake. Return to the freezer.
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Place dark chocolate for topping in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour over the cake.
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Place cake back into the freezer until frozen, about 2 hours. Remove and let defrost for 5 to 10 minutes before cutting.
Cook’s Note:
You can use coconut sugar instead of brown sugar if you like.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories702 | |
% Daily Value * | |
Total Fat 38g |
48% |
Saturated Fat 15g |
73% |
Sodium 226mg |
10% |
Total Carbohydrate 89g |
32% |
Dietary Fiber 5g |
18% |
Total Sugars 52g |
|
Protein 13g |
25% |
Vitamin C 0mg |
0% |
Calcium 106mg |
8% |
Iron 4mg |
20% |
Potassium 623mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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