To make the base, preheat oven to 350 F and line a baking tray with parchment paper.
In two bowls, mix the dry ingredients and wet ingredients together separately.
Slowly add the wet ingredients into the dry ingredients and whisk until well combined.
Pour into baking tray and bake for 15-20 minutes. Set aside to cool.
For the coffee cream, put all ingredients in a blender and blend until smooth. Set aside in the fridge.
For the coconut cream, put all ingredients in a blender and blend on low until smooth and fluffy.
Be careful not to over-blend as you'll lose fluffiness! You may need to stop in between to scrape sides.
For layering, make sure that the base is cool before starting. To layer, cut out sponge to the size of the single-serving jar or container. Slice that circle in half for your two layer thickness for one serving.
Place the sponge in the bottom of the jar and using a spoon, pour two spoonfuls of coffee into the jar.
Add a layer of the coffee cream, then coconut cream and sprinkle a generous amount of cacao powder. Repeat the process for each jar. Top with coconut chips if desired.
Store in refridgerator and enjoy!
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Ingredients
Directions
To make the base, preheat oven to 350 F and line a baking tray with parchment paper.
In two bowls, mix the dry ingredients and wet ingredients together separately.
Slowly add the wet ingredients into the dry ingredients and whisk until well combined.
Pour into baking tray and bake for 15-20 minutes. Set aside to cool.
For the coffee cream, put all ingredients in a blender and blend until smooth. Set aside in the fridge.
For the coconut cream, put all ingredients in a blender and blend on low until smooth and fluffy.
Be careful not to over-blend as you'll lose fluffiness! You may need to stop in between to scrape sides.
For layering, make sure that the base is cool before starting. To layer, cut out sponge to the size of the single-serving jar or container. Slice that circle in half for your two layer thickness for one serving.
Place the sponge in the bottom of the jar and using a spoon, pour two spoonfuls of coffee into the jar.
Add a layer of the coffee cream, then coconut cream and sprinkle a generous amount of cacao powder. Repeat the process for each jar. Top with coconut chips if desired.
Store in refridgerator and enjoy!
