A decadent low sugar lchf treat.
Bottom Layer: 2 cups of soaked and drained cashews, 1 medium can of Ayam full fat coconut cream, half a cup of cacao powder, 2 tablespoons of instant coffee powder (or to taste), 50 grams of butter or coconut oil. Simply throw it all into a food processor and blend until silky smooth. Pour evenly into a lined slice tin or cake tin and pop in the freezer while making the ganache.
Top Ganache Layer: 100 grams of really dark chocolate, 3/4 cup cream, 1 tablespoon of instant coffee powder. Heat the cream in a pot, then add the chocolate, stirring until it melts. Stir through the coffee. Pour on top of the bottom layer and pop into the freezer or fridge. Slice with a hot knife and enjoy!