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Serves 10

~20 plain digestive brand biscuits
3/4 cup freshly brewed coffee, cooled
3tbsp maple syrup
3tbsp kahlua

1 3/4 cup cashews
1 cup soy milk
1/3 cup maple syrup
1/3 cup coconut oil, melted
1 tsp vanilla essence
1/3 cup freshly brewed coffee, cooled
1 tablespoon Kahlua
Pinch of salt

Cacao powder

  1. Combine cooled coffee, maple syrup and kahlua in a bowl or container that is wider than your biscuits as you’ll be dipping them in here.

  2. In a blender: Cashews, soy milk, maple syrup, coconut oil, vanilla, coffee, kahlua and salt. Blend on high until smooth and refrigerate.

  3. About 6 hours before serving (you can also make a day ahead) get your individual serving crockery ready. Ramekins are a good option as they’re the right size to fit the digestive biscuits. Submerge each biscuit in coffee soaking liquid for about ten seconds then place in bottom of ramekin. You want them to be soaked through but not falling apart. Top with ~2tbsp cream and finally, dust with some raw cacao. Repeat the biscuit and cream layers again and return to fridge until ready to serve.

  4. Dust with cacao just before serving.