Ingredients
Pastry:
- 1C almonds
- 1/2C coconut sugar
- 1/2C black (cold pressed) coffee
- 3T psyllium
- 1/2C golden flax
- 2T coconut flour
Cashew Marscapone:
- 1C cashews, soaked
- 1 vanilla pod
- 1/2C coconut oil
- 1/2C agave (or your preferred liquid sweetener)
- 1t psyllium
Espresso Cream:
- 1C cashews, soaked
- 1/2C black (cold pressed) coffee
- 1/4C coconut oil
- 1/4-1/2C agave
- 1/4C coconut flesh
Steps
Pastry:
- Grind almonds, coconut sugar, psyllium, and flax to a fine meal in a high speed blender, and place in a large mixing bowl.
- Using your hands, slowly mix in the coffee. Set aside for 10 minutes to allow the flax and psyllium to absorb the liquid.
- If the mix is still sticky after 10 minutes, knead in the coconut flour to dry it off a little.
- Place a piece of baking paper (or teflex dehydrator sheet) on the bench. Place your pastry mix on this. Using a bowl of water, keep your hands wet, and spread the pastry out to approx 5mm thick. You can place another sheet of baking paper on top, and use a rolling pin if this helps you.
- Keeping the pastry on the baking paper, place on a dehydrator tray and pop it in the dehydrator. Dry for approximately 4 hours, or until dry but still pliable. Slice into three evenly sized sheets, and set aside.
Espresso Cream:
Place all ingredients in high speed blender and blend until smooth and creamy. Adjust sweetness to your taste. Pour into a bowl, cover, and cool in the fridge.
Cashew Marscapone:
- Repeat directions for the espresso cream.
- Place one layer of pastry on a board. Spread with cooled espresso cream. Top with second layer of pastry. Spread that with more espresso cream.
- Add the last layer of pastry, and top with the cashew marscapone.
- Slice, sprinkle with cacao nibs or a dusting of cacao powder, and serve.