• 1 C GF Oats
• 15 Pitted Dates (soaked 5 mins and drained)
• 1/2 C Raw Almonds
• 2 Tbsp Cocao Powder
• 2 Tbsp Melted Coconut Oil
• 1/2 tsp Vanilla
• 1/2 tsp Pink Himalayan Sea Salt


• 2 C Raw Cashews (soak overnight)
• 2 tsp Vanilla
• 1/2 C Maple Syrup
• 1/2 tsp Pink Himalayan Sea Salt
• 2 servings Instant Coffee Grinds of Choice
• 1/3 C Cocoa Powder


•Blend crust ingredients in food processor until it starts to come together. Press into bottom of springform pan and place in freezer.

•Add all filling ingredients EXCEPT COCAO to blender. Blend until smooth. Remove 1/4 C of filling, set aside. Add cocoa to blender and blend until colour is even. Pour over crust and smooth. Add remaining 1/4 C filling by spoonfuls in a swirl on top and swirl back and forth with a skewer or toothpick to make design. Pick up pan 1-2" off counter and gently drop on counter repeatedly to set. Freeze overnight.

decadent almost raw mochaccino cake