Rich and decedent mocha cream on a walnut biscuit base and topped with dark chocolate and cacao nibs, this is not your everyday teatime treat but not only is it delicious but it's also gluten free, diary free and vegan too.
Add the flours, sugar and chia seeds to a large mixing bowl, I used my Kenwood with a dough hook.
Next add the melted cacao butter and half the water whilst mixing on a slow speed, add the remaining water to suit until the mixture starts to come together.
The squeeze test will indicate if the dough is the right consistency to knead, just squeeze a teaspoon of the mixture in your fist if it holds its shape it's good to go.
Knead the dough on a lightly floured surface until it comes together in a ball. There's no need to rest this dough in a fridge you can press it into your 8" square tin straight away (pressing will be far more effective than trying to roll it out, trust me)
Place the biscuit base in the oven on 180C for 20 mins making sure the edges do not catch.
Allow to cool completely, this will take a good 40-60mins
Dissolve the coffee granules in the boiling water and leave to cool.
In a mixer add the cream, coffee, sugar, melted cacao butter and walnut flour and whisk on a high setting until thick. Let the mocha mixture stand for 10 mins to thicken a little more.
Pour the mocha mixture over the biscuit base and pop into the freezer for at least 30 mins to harden.
After gently melting the dark chocolate, pour over the hardened mocha layer and work quickly to spread it before it too hardens. Sprinkle with the crushed cacao nibs and return to the freezer.
This is ready to serve after another 10-15 mins or can be left over night. To serve after a lengthened period in the freezer simply remove from the freezer and stand at room temperature for 20 mins. The dessert can then be easily cut into 9 equal squares.
The cacao beans can be eaten whole...in fact many were consumed during the development of this recipe as they were perfect trail mix to snack on whilst I worked.