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Soak dates in boiling water until soft
Toast hazelnuts and remove skins
Grind hazelnuts in a blender
Drain dates and remove pits
Blend dates and hazelnuts until sticky and uniform
Press mixture into silicone molds (filling ⅓)
Refrigerate while preparing filling
Prepare the Cashew Filling
Soak cashews in boiling water for 30 minutes
Drain completely
Blend cashews with coconut milk and maple syrup until smooth
Divide mixture into two portions
Coffee Layer
Mix one portion with coconut oil and instant coffee
Blend until coffee dissolves completely
Pour over crust in molds
Freeze for 3 hours
Optional Cherry Variation
Blend remaining cashew mixture with frozen cherries
Pour into separate molds
Freeze for 3 hours
Finishing
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