Chilled Mocha Cake

Preparation Time: 45m

Cooking Time: 5h

Serves: 8


  • Filling
  • 2 very ripe bananas
  • 1 fresh young coconut
  • 1 cup raw cashews
  • 4 pitted dates
  • 1/2 cup raw cacao
  • 1/3 cup coconut nectar
  • 1/3 cup coconut oil
  • 2 shots of coffee
  • Crust
  • 1 cup of almond meal
  • 1/2 cup oat flour
  • 1/3 cup coconut nectar
  • 6 tbs coconut oil
  • 1/2 tsp pink himalayan salt
  • Note - maple syrup can replace coconut nectar


Begin with the delicious crust! In a blender blitz the rolled oats to create oat flour. Remove flour and place in a large bowl. Add the almond meal, coconut oil, cacao and salt. Mix together until well combined and pat down into a well oiled and lined dish or pan of your choice.

Place crust into the freezer to commence setting.

In the blender add the 2 bananas, cashews, dates, sweetener, coffee, coconut oil and the flesh of the coconut, never waste the amazing water of the coconut you now have a refreshing drink on the side.

Blend together until smooth and creamy and there is no evidence of nuts or dates.  Add all ingredients to a bowl and mix in the sifted raw cacao. Taste test is crucial! Keep in mind when the cake is set it will not appear as sweet, so don’t be scarred if you feel it needs another tbs of nectar or maple syrup.

Remove the crust from the freezer and simply pour the filling into your dish.

I like to place into the freezer until set for a minimum 5 hours.

Remove from freezer and serve with fresh berries.

Author: Lauren

A passionate foodie, Lauren creates healthy dishes that will nourish your mind, body and soul.