• 100g Oats
  • 200g Dates
  • ½tsp Instant coffee
  • ¼tsp Sea salt


  • 150g Cashew nuts
  • 45g Desiccated coconut
  • 80ml Maple syrup
  • 185ml Coconut milk full fat, the type from a can
  • 3tbsp Coconut oil
  • 1tsp Vanilla extract
  • 1tsp Instant coffee granules
  • 2tbsp Vegan coffee liqueur, like Kahlua® (If not using, replace with additional 1/4 tsp of instant coffee granules.)
  • ¼tsp Sea salt


  • Cocoa powder for dusting
  • 2tbsp Cacao nibs or vegan chocolate sprinkles, for decoration


For the crust

  • STEP 1

    In a food processor, grind the walnuts or oats, salt and coffee until it resembles a coarse flour. Add the dates and process until they are smooth and the mixture forms a ball. You may need to add 1 to 2 teaspoons of water to help the mixture blend easier.

  • STEP 2

    Line a 9- inch spring form cake tin or loaf tin with parchment paper. Press the crust into the bottom of the tin and press down evenly to give a smooth layer. Place in the freezer until the filling is ready.

For the filling

  • STEP 1

    Soak 75 g of cashews and the coconut in boiling hot water for 20 minutes. Drain water and add cashews and coconuts to a high-speed blender.

  • STEP 2

    Add the remaining filling ingredients to the blender and blend until completely smooth. Taste and adjust the flavours as desired.

  • STEP 3

    Pour the filling on top of the frozen crust. Place back in the freezer for 4 hours or overnight.

  • STEP 4

    Dust with cocoa powder and sprinkle with cacao nibs or sprinkles before serving.

  • STEP 5

    Serve frozen or slightly softened from the fridge.