With the holidays around the corner, we are about to devour a few slices of cakes and pies in the following 2 months.
When it comes to holiday parties, I always enjoy bringing the desserts because it is always fun to surprise my family and friends with delicious sweet dishes that they cannot believe are vegan! This No-Bake Coffee Pecan Cake is rich in flavor and very satisfying. Since it is only sweetened with dates (instead of sugar), it is not overly sweet and it is a much healthier option to regular cake.
I am positive this one will be a big hit for you, your family and friends during this holiday season.
NO-BAKE COFFEE PECAN CAKE
(makes 8" cake | 12 - 16 slices)
- 1.5 cups raw pecans (for crust mix)
- 1 cup raw pecans (for decoration around cake)
- 1.5 cups gluten-free oats
- 10 dates, pitted
- 1/4 cup coconut oil
- 1/2 tsp salt
Cashew Coffee Cream
- 2 cups raw cashews, soaked 2 hours+
- 10 fl oz cold-brew expresso coffee (I used Chameleon Cold-Brew Espresso)
- 10 dates, pitted
- 3 tbsp coconut oil
- Seeds from 1 vanilla pod
- Pinch of salt
- 1/2 cup pecans, crushed
- 1/2 cup cashews, crushed
- 3.5 oz dark chocolate bar (75-90% cacao)
Crust: Add 1.5 cups pecans and oats to food processor and blend until broken down into smaller chunks. Add the rest of the ingredients and continue blending until it forms a crumbly dough that holds its shape when pressed together. Line an 8" springform pan with parchment paper and press the crust into the bottom of the pan. Use the remaining 1 cup of pecans for decoration. You will want whole, unbroken pieces. Gently press the pecans into the crust along the outer edge of the springform pan. Put it in the freezer.
Cashew Coffee Cream: In a high-speed blender, combine all ingredients and blend until completely smooth but thick consistency. Spread evenly onto your crust. Top with the crushed pecans and cashews. Leave it in the freezer for 4 hrs (or overnight) for the cream to set and flavors to develop.
Toppings (follow this step only after the cake has set): In a small saucepan, melt the dark chocolate bar over medium heat and set aside to cool. Once cooled, transfer the melted chocolate into a ziplock bag and close well. Remove the cake from the springform pan. Cut a small hole at one bottom edge of the ziplock bag. Squeeze the chocolate through the hole, creating a fun pattern on the cake.
Keep cake covered in the freezer. Remove it from freezer 30 minutes before serving. Enjoy!
If you make the cake, tag me on Instagram @rawlivingwithbia with a photo. I would love to see it!!
Thank you so much for stopping by!