Ingredients:

  • 1 cup (120 g) Raw Almonds (or walnuts/pecans)
  • 1 cup (180 g) Medjool Dates, pitted (about 12-14 large dates)
  • 2 Tbsp (15 g) Unsweetened Cocoa Powder
  • 1 Tbsp (15 ml) Very Strong Brewed Coffee or Espresso (cooled)
  • Pinch Sea Salt
  • 8 oz (225 g) Full-Fat Cream Cheese (softened to room temperature)
  • 1/4 cup (85 g) Maple Syrup (Grade A or B)
  • 2 Tbsp (30 g) High-Quality Instant Espresso Powder (or instant coffee granules)
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 5 oz (100 g) Dark Chocolate (at least 70% cocoa solids), chopped (Optional Drizzle)
  • 1 tsp (5 ml) Coconut Oil (or neutral cooking oil) (Optional Drizzle)

Instructions:

  1. Line the Tin: Grease an 8x8 inch tin and line it with parchment paper, allowing excess to hang over the edges (a 'sling'). This is vital for lifting the slice out later.
  2. Process Dry Ingredients: Add almonds (or chosen nuts) to the food processor and pulse until finely chopped but not yet a butter (about 30 seconds).
  3. Add Wet Ingredients: Add pitted dates, cocoa powder, and salt. Process until the mixture begins to clump and stick together like a heavy dough. If it looks dry, drizzle in the 1 Tbsp of cooled coffee/espresso.
  4. Press the Base: Transfer the mixture to the lined tin. Use the back of a measuring cup or your fingers to firmly and evenly press the base into the bottom of the tin. Place the base in the freezer while preparing the filling.
  5. Dissolve Coffee: In a very small bowl, mix the 2 Tbsp of espresso powder with 1 tsp of warm water (or a dash of the vanilla extract) to form a thick, dark paste. Set aside.
  6. Whip the Cheese: Beat the softened cream cheese in a bowl using a hand mixer until it is light and completely smooth—no lumps allowed!
  7. Combine Filling: Add the maple syrup and vanilla extract, mixing until just combined. Scrape down the sides.
  8. Incorporate Espresso: Add the dissolved espresso paste to the cream cheese mixture. Beat on medium speed until the filling is uniformly coloured and creamy. Avoid overmixing at this stage.
  9. Layer: Carefully spoon the espresso filling over the frozen base. Use a small offset spatula to spread it smoothly and evenly right to the edges.
  10. Initial Chill: Cover the tin lightly with cling film or foil and place it in the refrigerator for at least 2 hours, or until the filling is completely firm to the touch.
  11. Prepare Topping (Optional): Once the slices are firm, melt the dark chocolate and coconut oil together either in a double boiler or in 20-second bursts in the microwave, stirring until smooth and glossy.
  12. Drizzle: Drizzle the melted chocolate over the set filling. Return the tin to the fridge for 5-10 minutes just until the chocolate topping is set.
  13. Slice: Using the parchment sling, lift the entire slice block out of the tin. Using a large, sharp knife dipped in hot water and wiped dry, cut the block into 8 or 12 squares. Store refrigerated.