Tools needed: blender, food processor, French coffee press, coffee grinder
Crust ingredients:
2 tbsp Peruvian cacao
1/2 tsp fresh grated ginger root
1/2 tsp cinnamon powder
Pinch of salt
1 tbsp coconut milk
5 tbsp raw coconut crystal sugar additional may use agave nectar
1/3 cup cashews powder
2/3 cup walnuts
1 tsp psyllium husks
Pinch vanilla bean
1/3 cup young coconut meat
Preparation:
Place the entire ingredients into the food processor
Process by allowing walnut chunks remain in the dough
In square mold press firmly
Cold press coffee brewed:
In coffee grinder we grind 4 tbsp coffee beans
Add into French coffee press and add 1 cup warm water
We let the coffee press overnight to brew
Choco Mocha ingredients:
1 cup cashews flour
1 cup brewed coffee
3 tbsp Peruvian cacao
5 tbsp raw coconut crystal sugar
1 tsp vanilla extract
2 tbsp coconut oil
1/3 cup young coconut meat
Choco mocha preparation:
Add the entire ingredient into blender
Add water if needed and blend well
Garniture:
Banana cut in slices
Cinnamon powder
Mocha cake Assemble:
In a bottomless pastry mold square size
We firmly press the crust layer
Add the mocha layer and we place slices of banana at the side
Spread cinnamon on top topping with strawberries
Serve chill
