Raw espresso cake

This recipe is interesting to make as it uses cashew butter, cacao butter and agave syrup. The end result is outstanding and this cake is one that I never tire of.

Crust

1 1⁄2 cups hazelnuts

2 cups black, strong coffee

1 cup raisins or dates, roughly chopped 2 tsp cinnamon pinch salt

3 Tbsp coconut oil, melted

2 tsp vanilla extract

Filling

2 cups water

2 cups cacao powder

2 avocados

2 cups cashew butter, room temperature 100g grated cacao butter, melted

3⁄4 cup agave nectar or maple syrup

Method

Begin by soaking the hazelnuts in the coffee for at least 612 hours.

The next day, drain the nuts and process them in a food processor, add the melted coconut oil, raisins, vanilla, cinnamon and salt. You do not want it to get too smooth as it will become sloppy.

Press the mixture into a lined 20cm cake tin. Refrigerate until firm.

To make the filling

Melt the cacao butter.

Mix the water, avocados and cacao powder in a blender, blend until very smooth and airy.

Pour into a large bowl, add the softened cashew butter and stir well to mix through. Add the melted cacao butter and agave, and mix gently to combine.

Pour over the base and spread evenly.

Place in the fridge overnight to set. (It will also store well in the freezer).

To serve, cut the cake when slightly frozen. Dust with raw cacao powder.