A different take on the morning latte, this little version is the perfect way to start the day (after your smoothie, of course!)




Skill level

Average: 2.4 (20 votes)



  • 2 cups walnuts
  • 12 Medjool dates, pitted
  • 1 tbsp coconut oil

Latte filling

  • 1 ½ cups cashews, soaked overnight – rinsed well
  • ½ cup coconut milk + extra
  • 2 tbsp coconut oil
  • 2 tbsp honey
  • seeds of 1 vanilla pod or (1 tsp vanilla bean paste)
  • 1–2 shots of espresso coffee, cooled

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time 6-8 hours or overnight

Standing time 1 hour

Makes 1 x 20 cm x 12 cm tray

Prepare 2 shots of espresso coffee and place in the freezer to cool while you prepare the base.

To make the base, line a small rectangular baking dish or tray with baking paper and set aside. Process walnuts until fine and crumbly. Add coconut oil, then dates, one at a time, and process until no large chunks remain. Pinch the mixture together between your fingers - if it holds its shape, it’s the right consistency. If not, add 1 tbsp of cold water at a time until the desired consistency is achieved.

Firmly press the base mixture evenly into the bottom of the prepared tray and place in the freezer while you prepare the filling.

To make the latte filling, remove coffee from freezer and blend all ingredients together, starting with ½ cup coconut milk. Gradually add extra coconut milk until the entire mixture is smooth and churning consistently. You may need to regularly stop the blender and scrape down the sides with a spatula to allow for a well combined mixture. Taste. Sweet enough? Strong enough? Enough vanilla? Adjust if desired.

Remove the prepared base from the freezer and evenly pour the latte cream on top. Place in the freezer for 6-8 hours or overnight for best results.

To serve, slice into even squares while frozen and soften at room temperature for 1 hour before serving. Serve with a light dusting of cacao powder.



• Best kept in the freezer until needed. Will keep in the fridge for 2-3 days.

• If you don’t have access to an espresso machine simply dissolve 1-2 tsp instant coffee in 60ml boiling water


Recipe from Why It's Perfectly Acceptable to Eat Dessert for Breakfast, by Nicole Joy, with photography by Mindi Cooke and styling by Lyndel Miller.