*Makes 4-6 portions
2 cups of pecans
1/2 tsp espresso coffee
2 tsp vanilla
1¾ cup raw cashews (not soaked)
1/4 tsp espresso coffee
1 cup soy milk
⅓ cup maple syrup
⅓ cup melted coconut oil
1 tsp vanilla
cacao powder for dusting
For the crust, add pecans to a processor and process until ground. Add the rest of the crust ingredients and process again.
For the filling, combine all of the ingredients in a high speed blender and blend until smooth.
Divide the base between small verrines, cups or jars and press with the back of a spoon to cover the bottom.
Add the filling on top of the crust. dust with cacao powder.
Refrigerate for 6 hours or overnight to set.