This recipe and more delicious and gut-friendly recipes can be found in our book, The Good Gut Diet.

Ingredients

2 cups (300g) raw cashews

1 1/2 cups (120g) desiccated coconut

3/4 cup (75g) hazelnut meal

1/2 cup (60g) almond meal

1/4 cup (20g) psyllium husks

1/4 cup (60ml) coconut milk

1/4 cup (60ml) coconut nectar

1/2 teaspoon pure vanilla extract

2 tablespoons espresso coffee (see tips)

2 teaspoons pure maple syrup

1/4 cup (25g) cacao powder

Coffee cream

1/2 cup (125ml) coconut cream

1/4 cup (60ml) pure maple syrup

1/4 cup (50g) coconut oil, melted

1/3 cup (80ml) espresso coffee (see tips)

1 teaspoon pure vanilla extract

Vanilla cream

3/4 cup (180ml) coconut cream

1/4 cup (60ml) pure maple syrup

1/4 cup (50g) coconut oil, melted

2 teaspoons pure vanilla extract

Method

1.Place cashews in a medium bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain, then rinse under cold running water; drain well. Reserve cashews for coffee cream and vanilla cream.

2.Lightly grease a 20cm x 30cm (8in x 12in) slice pan; line base and long sides with baking paper, extending the paper 5cm (2in) over sides.

3.To make ‘sponge’, blend desiccated coconut until finely ground; transfer to a large bowl. Stir in nut meals and psyllium husks. Whisk coconut milk, nectar and vanilla in a small bowl. Add to dry ingredients; mix until well combined. Press sponge mixture evenly over base of pan. Refrigerate for 30 minutes to firm up slightly.

4.Meanwhile, whisk coffee and maple syrup in a small bowl until combined.

5.Make coffee cream: Blend half the cashews with all ingredients until as smooth as possible.

6.Cut 12 x 6cm (2½in) rounds from sponge. Reserve and refrigerate six rounds. Dip remaining six sponge pieces, one at a time, into coffee syrup and lightly press into the base of six 1-cup (250ml) glasses or jars; don’t worry if the sponge breaks up.

7.Pour half the coffee cream over sponge bases; dust with sifted cacao powder. Freeze for 15 minutes to firm up slightly.

8.Make vanilla cream: Blend remaining cashews with all ingredients until as smooth as possible.

9.Pour half the vanilla cream over coffee cream layer; dust with sifted cacao powder. Freeze for 10 minutes to firm up slightly.

10.Repeat layering with reserved sponge rounds dipped in coffee syrup, coffee cream, sifted cacao powder, vanilla cream and sifted cacao powder, freezing between the coffee cream and vanilla cream layers. Cover; refrigerate for 6 hours or until firm.

11.Dust with extra sifted cacao powder before serving.

You can use espresso, cold-drip, percolator or plunger coffee for this recipe.
If you have one, use a high-powered blender for the coffee cream and vanilla cream; this type of blender will produce a very smooth consistency.
Refrigerate in an airtight container for up to 4 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Styling by Olivia Blackmore