1tablespoonbrandy or cognacoptional - I leave it out
1tablespoonbaking cocoa powder
Instructions
Brew a mug of coffee. (I have an ancient one-cup-at-a-time coffeemaker that makes it easy to brew just the right amount.)
In a good blender, mix the cashews, water, dates, vanilla extract, and optional brandy or cognac. Blend until creamy-smooth. When the coffee is ready, add 1/2 tablespoon of coffee and blend until mixed.
If you are using baked goods from a loaf, cut each of the four slices crosswise into three sticks, so that you end up with twelve finger-shaped sticks of baked goods. If you are using cookies you can skip this step.
Pour the coffee into a small bowl, such as a cereal bowl. Have a fork and a loaf pan handy.
A few at a time, put half of the baked goods into the coffee (that would be six "ladyfingers" or half of the cookies), then immediately use the fork to scoop them out again and put them crosswise into the loaf pan.
Evenly pour half of the cashew mixture on top.
Sprinkle 1/2 tablespoon of baking cocoa evenly everywhere on top.
Make a second layer: Dip the other half of the baked goods in the coffee, put them into the loaf pan, spread on the rest of the cashew cream and sprinkle on the rest of the baking cocoa powder.
In theory you should refrigerate this for a few hours at this point, but it is really hard not to just dive in and start eating. It firms up a bit in the refrigerator, but even when it is liquidy from being freshly made it is still good.