Plant based Mocha Top Deck

Jacqueline Alwill

Brown Paper Nutrition

TOP DECK with a twist – mocha, coconut and cashews… you like? Might be a yummy one to whip up for Mother’s Day this weekend or just to have stashed in the freezer, whichever works! Gluten dairy and refined sugar free! Will post some other dishes and treats to inspire for Mum’s Day this week too 😍It’s really easy and super yummy – you can get coconut butter at the supermarket these days too – wahooooo!


To make it do this…


Makes 24-26 pieces

Gluten free : Dairy Free : Vegan

1 cup cashews
1 1/2 cups shredded or desiccated coconut
170g coconut butter, warmed so it’s a bit runny (not oil)
1 tablespoon vanilla extract
3/4 cup coconut cream
2 tablespoons rice malt
Blend all the above together, then split in 2 portions. Press the Vanilla Layer into the base of a loaf tin lined with greaseproof paper.
In the other portion add about 2 shots espresso, 3 tablespoons raw cacao powder, 1teaspoon cinnamon and about another 1 tablespoon rice malt syrup and blitz together.
Press over the top of the vanilla layer then place in freezer to set!