Coffee and cardamom sounds as exotic as delicious, right? After my collaboration with La Marzocco, I had the chance to create some recipes using its incredible espresso machine. This one is by far my favorite so I wanted to share it with you! This delicate dessert was inspired by Middle Eastern-style coffee, a flavorful and aromatic combination sweetened using succulent Medjool dates.

INGREDIENTS

FOR THE BASES (I made 3 small square cakes of 4.7inches (12cm) but you could use a bigger ring mold of 8-9 inches (20-23cm) if that’s more convenient)
  • 1 cup raw almonds

  • 5 Medjool dates (very soft), pitted and chopped

  • 1 Tbsp cacao nibs

  • 1/4 tsp cardamom

  • 1/4 tsp pink Himalayan salt

FOR THE COFFEE AND CARDAMOM FILLING
  • 2 cup cashews, soaked for 6 hours

  • 3/4 cup almond milk, homemade (*See note)

  • 4 Medjool dates (very soft), pitted and chopped

  • 2-3 Tbsp date syrup (depending on your taste)

  • 3 Tbsp espresso

  • 1 + 1/2 tsp cardamom

  • 1/2 tsp pure vanilla extract

  • 1/4 cup + 2 Tbsp raw cacao butter, melted

  • 1/2 tsp pink Himalayan salt

FOR THE VANILLA FROSTING
  • 1 + 1/4 cup cashews, soaked for 6 hours

  • 1/2 cup almond milk, homemade (*See note)

  • 3 Tbsp raw honey (or maple syrup)

  • 1 vanilla bean, seeded

  • 1/2 tsp pure vanilla extract

  • 1/4 tsp mesquite

  • 1/2 tsp pink Himalayan salt

  • 1/4 cup coconut oil, melted

  • 2 Tbsp raw cacao butter, melted

PREPARATION

INSTRUCTIONS
  1. Start by placing your ring molds over a freezer-safe shallow pan or flat surface lined with parchment paper, and set aside.

  2. To make the base, chop the almonds into small pieces in a food processor using on/off pulses.

  3. Add the rest of the ingredients and process again until you get a sticky dough.

  4. Press the mixture into the bottom of your ring molds until firm and even. Use a small spatula to help you flatten the corners. Freeze while preparing the filling.

  5. To make the coffee and cardamom filling, thoroughly rinse and drain the soaked cashews and blend in a high-speed blender with the rest of the ingredients (except the cacao butter).

  6. Once you get a smooth cream, slowly pour the melted cacao butter with the machine running at the lowest speed. Blend just until incorporated.

  7. Pour the filling into the bases, cover well to avoid crystallization of the top of the cakes, and freeze for at least 3 hours until set (preferably overnight).

  8. Prepare the vanilla frosting following the same steps than before (adding the cacao butter and coconut oil at last) Store refrigerated in an airtight container to decorate the top of the cakes once they are ready to serve.

  9. About two hours before serving, remove the cakes from the freezer and let them rest at room temperature for about 10 minutes.

  10. Unmold and place in the fridge to let them thaw.

  11. Place the vanilla cream into a pastry bag and decorate the cakes using a closed star piping tip.

  12. Add a pleasant fresh note garnishing the cake with red currants (hopefully you still fund them in season) and decorate with some coffee beans.

*   to make your own almond milk just blend 1 cup of soaked almonds with 3 cups of filtered water and a pinch of salt, and strain the mixture through a nut milk bag.

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