Coffee cake

• 2 cups oats
• 1 cup hazel nuts
• 1/2 cup coconut oil
• 1/3 cup maple syrup

• 1/3 cup maple syrup
• 1 cup cashews
• 1 can coconut milk
• 10 tsp coffee extract 
• 1 tsp coffee ground coffee

• 1 handful hazel nuts
• 1 handful mullberries
• 2 tsp coconut sugar
• 1 tsp ground coffee
• cranberries

Putt all the ingredients in the food processor and process until well combined, but not over processed

Press the mixture on the bottom of the cake mold.

Don’t forget to use parchment paper at the bottom of the mold

 

Soak the cashews for at least 2 hours.

If you do not have coffee extract, make really, really strong coffee instead

Take just the solid part of the coconut can content

Blend all ingredients together in a high speed blender.

Take a handful of cranberries and just place them randomly inside the filling while you pour it over the crust

The cranberries goes really well together with the coffee flavour, but you can also use pomegranate instead

 

Take all the ingredients but cranberries and grind them in the coffee grinder or the food processor.

You want it to be chunky, not powderised 🙂

Spread on the top of the cake together with some cranberries