Ingredients

Method

• 60 g salted butter
• 350 g sugar-free digestive biscuits or shortbread
• 250 g Woolworths Medjool dates, pitted
• sea salt, a pinch
For the filling:
• 2 x 400 ml cans coconut cream , chilled
• 1 cup cream
• ½ cup strong coffee or espresso
• 2 T maple syrup (optional)
• 1 t vanilla extract
For the date-and-espresso caramel:
• 7 Woolworths Medjool dates, pitted
• 2 shots espresso
• 2 T boiling water

Method

Ingredients

1. Line a 27 x 31 x 3 cm rectangular baking tin with baking paper. Melt the butter over a medium heat until golden brown and nutty. Remove from the heat and allow to cool.

2. Blend the biscuits and dates in a food processor or blender until fine. Remove from the blender and mix with the brown butter. Press into the tin. Smooth the top and chill for 1 hour.

3. To make the filling, remove the top layer of thick cream from the coconut cream (reserve the coconut water for smoothies or drink it as is). Beat the coconut cream until stiff, then whip the cream. Fold the two creams together, then gently fold in the espresso, maple syrup and vanilla. Pour into the biscuit-lined tin and smooth the top. Freeze overnight.

4. To make the date-and-espresso caramel, blend all the ingredients in a blender until smooth. Thaw the date slab slightly, cut with a hot knife and drizzle over the caramel.

Find more coffee recipes here. 

Photograph: Myburgh Du Plessis
Production: Hannah Lewry
Recipes: Hannah Lewry and Claire-Ellen Van Rooyen
Food assistant: Claire-Ellen Van Rooyen