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Serves 4

Time 20 minutes + 2 hours setting time
Recipe by Rosie Mansfield

2D-coconut-milk-270ml   2D-coconut-milk-270ml

 

Ingredients

  • 100g gluten free sponge biscuits, crushed

  • 150ml coffee 

  • 1 cup walnuts, soaked

  • 2 tbsp cacao powder

  • 1 cup dates, pitted 

  • 1 tbsp coffee powder

  • 2 tbsp AYAM™ Coconut Oil, melted

  • 1 tsp vanilla extract

  • 1 cup cashews, soaked overnight

  • 1 can AYAM™ Coconut Cream 270mL

  • 2 tbsp maple syrup 

  • ½ tsp salt

Method

In a food processor blitz walnuts, dates, coffee powder, coconut oil, water, vanilla extract and cacao powder and salt. Set aside in a bowl.

Now blitz cashews, coconut cream, maple syrup and salt.

Divide biscuit crumbs and coffee between 4 glass pots. Stir to combine and use the end of a wooden spoon to flatten to form the first layer. Layer the walnut, coffee and cacao later next and finish with the coconut layer. Dust with cacao powder and set in the fridge for a minimum of 2 hours.

Tags: _ Coconut lovers_ East meets West_ Dessert_ Latest recipes_ All recipes

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