Now we all know the one thing that compliments a cookie very well… COFFEE! I enjoy mine “on the rocks”, black no soya or almond milk for me. So what if we put coffee and cookies in a cake together? Now that is something revolutionary!


For the base

  • 60 g hazelnuts
  • 130 g cashews
  • 15 Medjool dates
  • 2 bags of Raw Bake Cookies (I used Vanilla flavour!)
  • 1 tbsp finely grounded coffee
  • 2 tbsp cacao powder
  • 1 tsp vanilla extract
  • Pinch of sea salt

Mousse Layer

  • 225 g cashews
  • 150 g Medjool dates
  • 80 g raw dark chocolate
  • 85 g maple syrup
  • 85 g / 3oz almond milk (or milk of your choice)
  • 4 tbsp coconut oil
  • 30 g cacao powder
  • 2 tsp freshly grounded coffee

Cream Layer

  • 120 g cashews
  • 1x 400ml can of coconut cream
  • 3 tbsp coconut oil
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract


  1. Line a 9″ cake tin with baking parchment.
  2. Blitz all the base layer ingredients in a food processor until the mixture resembles a wet sand texture (sticking together).
  3. Transfer the base mixture into your lined cake tin and press down firmly until the mixture is even.
  4. Place into the freezer whilst you prepare the next layer.
  5. For the mousse layer, process all the ingredients in a food processor until smooth.
  6. Pour this layer over the top of the base layer and place back into the freezer to set (it will take around 2 hours to set).
  7. Blend the cream layer ingredients, in the food processor and pour them over the mousse layer (only once this has set).
  8. Once you have put your cream layer on your cake, pop it back into the freezer for at least 4 hours or even overnight (if you can resist temptation!)
  9. Decorate with more Raw Bake cookies and a good dusting of cacao powder!


Much Love,

Evie Xx


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