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:

  1. Grind almonds, coconut sugar, psyllium, and flax to a fine meal in a high speed blender, and place in a large mixing bowl.
  2. Using your hands, slowly mix in the coffee. Set aside for 10 minutes to allow the flax and psyllium to absorb the liquid.
  3. If the mix is still sticky after 10 minutes, knead in the coconut flour to dry it off a little.
  4. 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.
  5. 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:

  1. Repeat directions for the espresso cream.
  2. 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.
  3. Add the last layer of pastry, and top with the cashew marscapone.
  4. Slice, sprinkle with cacao nibs or a dusting of cacao powder, and serve.