I adapted the recipe from this raw one on the Rawdorable blog, but again, I didn’t have all the raw ingredients so this didn’t turn out completely raw. Instead of raw almonds I used blanched, I used fine ground coffee instead of the Java Teeccino and I didn’t have any almond milk so I just used soy, which I’m sure wasn’t raw. For the whipped icing I didn’t have coconut butter, so I used cocoa butter (the edible kind, leftover from when I made white chocolate awhile back) and that came out pretty tasty.
Chocolate Coffee (Almost Raw) Dessert Cups
– 1/2 cup almonds, ground into flour (or just buy almond flour)
– 1/4 cup cocoa powder
– 1/2 tbsp. very fine ground coffee or instant espresso
– 1 tbsp. “milk” of choice
– generous drizzle of agave nectar, to taste
– sprinkling of cinnamon
– dash of cayenne pepper (optional, I didn’t use)
– pinch of sea salt
*more cocoa powder and cinnamon for garnish
Whipped Top Layer:
– 1 cup cashews or a mix of cashews and macadamia nuts
– 1 cup “milk” of choice
– 1/8 – 1/4 cup agave (depending on how sweet you like it)
– 1 tablespoon lemon juice
– 1 tablespoon vanilla
– pinch of salt
– 1/4 cup cocoa butter or coconut oil
In your food processor, grind the almonds until they resemble a coarse flour. In a small bowl, whisk together the almond flour, cocoa powder, coffee (I just ground some coffee beans at the finest setting in my coffee grinder), cinnamon, cayenne pepper (optional) and sea salt. Add the “milk” and agave and mix to combine. Adapt amounts for your own flavor/texture preferences. The mixture should be damp, but still sort of crumbly.
For the whipped layer, blend everything in your food processor or blender until combined and smooth. In mugs or small containers, make a layer of the crumbly bottom mixture then cover it with 4-5 tablespoons of the whipped layer and chill in the fridge for at least an hour. When ready to eat, sprinkle with some cinnamon and cocoa powder and serve!
This made three of these little cups below. I’d say the serving size was about 1/2 cup each.