MTC x Califia Mocha Slice

I’m not vegan, but I have a bit of a strange obsession with vegan desserts. My theory is that it has something to do with the texture of cold coconut oil, but who really knows. When I was approached by Califia Farms to create a recipe using their Mocha Noir Cold Brew Coffee, I was pretty excited, because it’s actually the only brand of almond milk that I buy! Their almond milk is amazingly creamy and I’m loving this Cold Brew Coffee because it has a delicious, chocolaty taste…but is still lower in sugar. While this slice isn’t 100% vegan (hello honey!), it’s perfect for any occasion, including upcoming Easter festivities. I also love that it doesn’t leave you feeling guilty for sneaking a slice or two…or three.

Makes 1 5x10x3″ tray

For Crust

  • 1 ½ cups raw almonds
  • 1 ½ cups pitted dates
  • 2 tbsp coconut oil
  • Pinch of salt

For Mocha Cream

  • 1 ½ cups Califia’s Cocoa Noir Cold Brew Coffee with Almond
  • 2 cups nuts of your choice, I use half walnuts and half almonds
  • ¼ cup honey
  • ½ cup coconut oil
  • 2 tsp salt

For Chocolate

  • 2/3 cup coconut oil, room temperature
  • ¼ cup coco powder
  • 1 tbsp honey
  • ¼ cup cacao nibs


  1. Cover 2 cups of nuts of your choice with 1 ½ cups Califia’s Cocoa Noir Cold Brew Coffee with Almond.
  2. Leave in the fridge to soak for at least 5 hours or overnight.
  3. After the nuts have soaked you can begin your crust.
  4. Line a 5x10x3” baking pan with baking paper.
  5. Add your raw almonds into a food processor or blender and blitz until coarsely ground.
  6. Add in your dates, coconut oil and salt. Blitz until fully combined and the mixture can be easily stuck together with your fingers.
  7. Pour base out into your prepared pan and press firmly and evenly over the bottom. Freeze until your mocha cream is ready.
  8. To make your mocha cream add your soaked nuts and Califia’s Cocoa Noir Cold Brew Coffee with Almond they have been soaking in, into a food processor or blender. Blend until smooth then add in your honey, coconut oil and salt. Blend until light and creamy.
  9. Pour mocha cream over the base layer and smooth evenly with the back of a spoon. Place back in the freezer to set for at least 1 hour.
  10. Once your mocha cream layer has set you can make your chocolate layer.
  11. Simply mix the coconut oil, cocoa powder and honey in a bowl until smooth. Pour over the mocha layer and sprinkle with cacao nibs before the chocolate hardens. Return to the freezer for 10 minutes.
  12. Allow to sit at room temperature for 10 minutes before slicing. Store in the freezer.

180327_CalifiaFarms_Jaxs_0B7A7833CalifiaFarms Mocha Slice - Easter

4 thoughts on “MTC x Califia Mocha Slice

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