project: vegan & gluten free coffee dessert

EN Sometimes you are at a country,= or in a town or in a restaurant and you are experiencing something special that you want to revisit that particular place or in today's post case: recreate a dish. I was at SPIRIT and it's one of my favorite vegetarian/vegan restaurant in The Netherlands and I had their vegan coffee cake bar. It was so delicious and inspiring that I've decided to recreate at home and hopefully to experience the same tasting again. And I must say I'm pretty satisfied and happy about it. I am so happy about it that I'm sharing this vegan dessert recipe with you guys!

!NL Soms ben je in een land of in een stad of in een restaurant en je ervaart iets speciaals dat je dit nog een keer wilt herbeleven. Of in 't kader van de blogpost van vandaag: herbeleven van een gerecht. Ik was namelijk laatst bij een van mijn favoriete vegetarische/vegan restaurant SPIRIT en nam daar de vegan koffie dessert bar. Deze was zo lekker en inspirerend dat ik besloten heb om 't na te maken en herbeleven. Ik moet eerlijk zeggen dat dit grotendeels gelukt is! Ik ben dik tevreden en dus daarom deel ik het recept ook graag met jullie! Heel veel bakplezier!

Ingredients

bottom crust 45 gr oats (make sure to buy glutenfree one if making glutenfree! ) 30 gr almond meal (I`ve tried coconut flour too which works fine too!) 1 tbsp. cacao powder 2 tbsp. melted coconut oil ⅛ tsp. salt 3 - 5 tbsp. of sweetener of any (I used agave) filling 150 gr soaked cashew nuts of minimum 4 hours 150 ml oat milk (or almond/coconut/rice milk) 4 tbsp. walnut oil (or coconut oil) 1 tbsp. instant coffee 4 - 6 tbsp. of sweetener of your choice topping ½ tsp. agaragar 125 ml (½ cup) water 1 tbsp. instant coffee 2 tbsp. of any sweets you like! OPTIONAL: chocolate, cream, nuts for garnish

Vriendelijk Nederlandse vertaling!

psssssst

this dessert is a day beforehand friendly dessert-baking! Woo!

Like these cashew nuts that you can soak from at least 4 hours up to 12 hours. Do this before you go to bed and once it`s done have a wonderful sleep and in the next morning you`ll have ready steady cashew nuts in the use. It`s so stressfree baking really!

format around 20 - 22 cm

filling time

This part is easy lemon squeezy though there`s zero lemon in it of course. Just blend everything in the blender into smooth as mush then layer it on top of the bottom crust, let it set up in the freezer for at least an hour and you`re done!

Walnut oil! Or you can use coconut oil of course.

This is one of my favorite plantmilk by the brand Oatly and it`s called `oat milk. I think it`s a great alternative for the cow milk because it`s creamy, great for people with gluten intolerance and has nice nutty flavour that goes pretty well with this vegan coffee bar dessert of mine! You can of course use other plantmilk for this recipe like almond milk or coconut milk.

One of my favorite smell is coffee. Especially in the morning. Or at coffee bars or shops with a piece of cake. I think I can safely say that coffee is for sure in my favorite smell top-3 list!

Agar? Agar!

Agar or kanten is a vegetarian jelly agency and a great gelatine substitute. It`s cultivated and extracted from seaweed and it is popular in the South-Asia countries. Here`s how it works:

1. dissolve in water 2. add flavour 3. boil on medium fire for about 5 min to thicken up 4. pour in moulds and let it set

You may sieve it for extra smoothness!

dessertlover coffeelover veganlover

enjoy!

The Steps

making the bottom crust 1. Line and grease a cake pan and preheat oven to 180ºC. add the oats, almond flour, cacao and salts into the food processor and blits finely like texture of flour. Then add the melted coconut oil and sweetener and blitz again until everything comes, sticks and holds together. If it`s too dry or not sweet enough just add a little bit of coconut oil and sweetener and once it is done press the crust mixture evenly in the cake pan bottom and bake for 15 min. Let it cool down and set aside make the filling 2. Add everything for the filling in a blender and blend everything into mush and smooth. Not sweet enough? No problem! Just add a little bit sweets to it. Pour and layer it over the chilled down crust and let it set at least an hour in the freezer. making the topping 1. Dissolve and stir the agaragar in a small saucepan with water first. Put it on medium fire and add the flavoring and cook for about 5 min until it thickens. Stir occasionally! Sieve the topping mixture let it cool down for half min or so (not to long or it will completely set!) and then pour it over the chilled coffee cream layer. You`ll see how quick agaragar set! It`s pretty cool. Cover and let the entire set in the freezer. Overnight is fine! 2. And lastly garnish with nice things! Enjoy!

♥