Coffee and Walnut Cake

 Ingredients:

200 grams butter
300 grams light brown sugar
200 grams yogurt
1/2 plus 1/3 cup milk
400 grams flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons espresso powder
125 grams walnuts, roughly broken
1 teaspoon vinegar

3/4 cup butter
2 teaspoons espresso powder
1 teaspoon milk
2 cups powdered sugar
2 teaspoons vanilla bean paste
walnuts

Cream butter and sugar together. Add the  yogurt and alternately add the flour and milk, baking powder, baking soda, and salt. Add the espresso, walnuts, and vinegar and fold until well incorporated. Transfer to a baking dish and set aside for 10 minutes to rise before baking at 350 for 25-35 minutes.

Meanwhile, combine frosting ingredients, adding more milk to reach desired consistency. Frost the cooled cake and garnish with the walnuts.

Coffee Caramel Popcorn Tart

Ingredients:

3/4 cup almond meal
1/4 cup oat flour
1/4 cup cacao
2 tablespoons coconut oil
almond milk

1-1/4 cup raw cashews, soaked
1/4 cup maple syrup or agave
1/4 cup strong brewed coffee
2 tablespoons coconut cream
1/2 vanilla bean
a pinch of salt

1/2 tablespoon coconut oil
1 tablespoon popcorn kernels
1/2 cup sugar
1/4 cup coconut cream
1 tablespoon vegan butter
a pinch of salt

Combine crust ingredients and press into a tart pan.

Combine filling ingredients and puree in a blender until smooth. Pour over the base and freeze until set.

Pop the popcorn in the oil and allow to cool. Sift the unpopped kernels out. Meanwhile, allow sugar to melt in a saucepan and add the remaining ingredients. Bring to a boil and continue to cook until the mixture is uniform. When the caramel is slightly cooled, stir about 2/3 of it into the popcorn.

Arrange the popcorn on top of the tart. Drizzle the remaining caramel on top. Sprinkle with sea salt flakes if desired.

Banana Espresso Bread

Ingredients:

1 cup all purpose flour
1/3 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup applesauce
1 egg replacer
1/3 cup espresso
1/2 cup coconut oil
4 bananas, mashed
1 teaspoon vanilla
coarse sugar

3/4 cup powdered sugar
1 ounce espresso
1/2 teaspoon almond milk
1/4 teaspoon vanilla bean paste

Combine dry ingredients and add the wet ingredients. Pour into a lined or greased loaf pan and sprinkle with sugar.

Bake at 325 for 1 hr 15 minutes, covering with foil if needed. Allow to cool in pan for 20 minutes.

Whisk together glaze ingredients and drizzle over the cake when it is cooled. Allow to set for half an hour before cutting.

Mocha Almond Pudding

Ingredients:

1-1/4 cup almonds
1-1/2 cups hot water
2 teaspoons espresso
2 tablespoons cocoa powder (optional)
1/4 cup agave
1/2 teaspoon vanilla
a pinch of salt
1/2 tablespoon arrowroot powder

Soak the almonds overnight. Rinse and drain. Place in blender.

Add the espresso to the water and pour into the blender along with cocoa powder, agave, vanilla, and salt. Blend until smooth. Transfer to a saucepan with the arrowroot powder and cook until thickened.

Divide between small dessert bowls and refrigerate.

Garnish with cacao nibs, chopped hazelnuts, and/or berries.

Iced White Chocolate Mocha

Ingredients:

5 ounces white chocolate
1/2 cup coffee
6 cups milk
ice
whipped cream

Melt the chocolate in a double broiler and whisk into the coffee. Whisk the coffee mixture into the milk. Sweeten as needed. Pour over ice and top with the whipped cream.