Prepare 2 shots of espresso coffee and place in the freezer to cool while you prepare the base. If you don't have access to an espresso machine simply dissolve 1 - 2 tsp instant coffee in 60ml boiling water
Line a small rectangular baking dish or tray with baking paper and set aside.
Process walnuts until fine and crumbly. Add coconut oil, then dates, one at a time and process until no large chunks remain.
Pinch the mixture together between your fingers - if it holds its shape it's the right consistency. If not, add 1 Tbsp of cold water at a time until the desired consistency is achieved.
Firmly press the base mixture evenly into the bottom of the prepared tray and place in the freezer while you prepare the filling.
Remove coffee from freezer and blend all ingredients together, starting with 12 cup coconut milk.
Gradually add extra coconut milk until the entire mixture is smooth and churning consistently. You may need to regularly stop the blender and scrape down the sides with a spatula to allow for a well combined mixture. Taste. Sweet enough? Strong enough? Enough vanilla? Adjust if desired.
Remove the prepared base from the freezer and evenly pour the latte cream on top. Place in the freezer for 6-8 hours or overnight for best results.
Slice into even squares while frozen and soften at room temperature for 1 hour before serving. Serve with a light dusting of cacao powder.
Best kept in the freezer until needed. Will keep in the fridge for 2 3 days.
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