I spent some time in Bahrain last year working with clients and got really into the flavours of the region. One of which was cardamom and coffee. I’m sure I have seen that combo, or even tasted it, before, but it never dawned on me to make it into a dessert. Whew! It’s such a delightful combo. I know this desserts looks complex and, perhaps, intimidating, but it’s fully worth the effort and is way easier than it looks. Just take it one step at a time, read the recipe all the way through before starting, and enjoy the process of learning and creating. 🙂
What you’ll need —
Silikomart Fingers 75 Professional Silicon Mould
Cutter (comes with the above )
Dipping Fork or Eating Fork
Gold Leaf – optional
Baking Tray ( that fits the cooling rack )
Caramel Latte Entrement
- 100 g almonds, peeled
- 100 g buckwheat, soaked 1 hour, strained and rinsed
- 10 g coconut flour
- 100g (½ cup) coconut sugar, powdered
- 6 drops cinnamon essential oil
- Pinch of sea salt
- 15 g golden flax, soaked in 60g water for 1 hour
- 10 g ground golden flax
- 90 g coffee
- 90 g water
- 3.5g (1.25 tsp) agar powder
- 75g ⅓ cup coconut sugar
- ½ tsp tamari
Cardamom Vanilla Bean Cream
- 150g (¾ cup) fresh young coconut meat, pat dry
- 100 g cashews – soaked 1 hour and rinsed
- 50 g honey or maple syrup
- 75g (⅓ cup) xylitol, powdered
- 120 ml water
- 1 ½ tbsp lemon juice
- Pinch sea salt
- ½ vanilla pod scraped
- 6-8 drops vanilla medicine flower extract
- 6-8 drops cardamom essential oil
- 50 g coconut oil, melted
- 35 g cacao butter, melted
- 75 g coconut oil, melted
- 75g (⅓ cup + 1 tbsp) cacao butter, melted
- 30g (¼ cup) lucuma powder
- 75g (½ cup) xylitol
- 75g (⅓ cup) coconut sugar
- 75 g warm non dairy milk of your choice
Chocolate Coffee Coating
(make this once you're ready to finish the desserts)
- 100g (3.5 oz) cacao paste or chocolate
- 40 g coconut oil
- 40 g maple or honey
- 20 g coffee beans, roughly ground
- Pinch salt
- Put the almonds into a medium bowl and cover with boiled water. Allow to sit 5 minutes.
- Drain the almonds and squeeze them gently to remove their skins.
- Blend all ingredients until smooth in a high speed blender.
- Transfer the mix to a teflex lined dehydrator tray and, using a moistened cranked / offset spatula spread the mix out to about ¼ inch thickness.
- Score the mix using the cutter that came with the moulds you’re using for the cream element.
- Dehydrate for 15 hours at 115F.
- Once it’s firm and dry enough, flip onto a mesh tray and dry for another 15 hours, or until crisp and dry throughout. To keep them from bowing, put another mesh sheet on top once you flip them.
- Gently break them along the scored lines and store in an airtight container at room temp until you’re ready to use them, or up to 4 months.
- Use a sharp knife to smooth down the edges of the biscuits, if desired.
- Store in an airtight container until ready to assemble.
- Combine the water and agar in a pot and whisk to combine.
- Bring to a gentle boil while whisking continuously.
- Turn down to a simmer and add the coffee and sugar. Whisk well to combine.
- Pour out onto a baking tray 25cm x 18cm x 2cm and place in the fridge to set, about 10 mins.
- Cut the jelly into long thin strips using the cutter that came with the moulds.
- Seal in an airtight container until ready to use.
Cardamom Vanilla Bean Cream
- In a high speed blender process all ingredients until smooth. Use the tamper stick to keep it all moving.
- Pour or pipe into the mould, to fill ½ way.
- Gently insert the coffee jelly and fill the mould the remaining way with cream.
- Pop in the freezer to set solid, about 2 hours.
- Remove from the mould and place onto a tray lined with greaseproof and back in the freezer until you’re ready to assemble them.
- In high speed blender combine all ingredients, except milk, and blend on low speed just to combine.
- With the blender running on low/medium, drizzle in the milk and increase blender speed a little until you achieve a silky smooth caramel.
- Keep the caramel at room temp in a warm place until ready to assemble.
Chocolate Coffee Coating
- Melt the cacao paste and coconut oil over a double boiler.
- Remove from the heat and whisk in the remaining ingredients.
- Place one “bar” at a time on the cooling rack (with a baking tray under it to catch the caramel) with the dipping fork under the centre of the bar.
- Pour the caramel over the bar slowly so it fully coats it all the way around.
- Use the dipping fork to lift the “bar” and gently scrape it along the cooling rack to remove any excess.
- Place on a greaseproof paper lined tray.
- Scrape the caramel back into the bowl and continue until all “bars” are coated.
- Pop them in the freezer to set firmly, about 1 hour.
- Repeat the same process from the caramel, but with the chocolate coating and carefully place the “bar” atop the cinnamon wafers. I found using a small offset spatula to help release the bar from the fork was helpful. You could also just use a thin knife.
- Sprinkle with some roughly ground coffee beans and pop in the fridge to set, if needed, about 10 minutes. Add gold leaf, if desired, just before serving.
- Store in an airtight container in the fridge, about 1-2 days (the wafers will go soft and the coffee jelly will bleed into the cream, but it will keep for more like 5-7 days without spoiling) or in the freezer for a couple months.
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