in , ,

Raw Vegan Tiramisu Cake

Ingredients

“Ladyfinger” or Biscuit Layer

1 cup walnuts

¾ cup dates, pitted

¼ tsp instant espresso powder

2 tbsp melted coconut oil. liquefied

2 tbsp warm water

1 tsp pure vanilla extract

dash salt

“Chocolate Mousse” Layer

¾ cup walnuts pre-soaked and rinsed

¾ cup raw cashews pre-soaked and rinsed

¾ cup dates, pitted

6 tbsp maple syrup

6 tbsp unsweetened almond milk

4 tbsp coconut oil  liquefied

3 tbsp cacao powder

½ tbsp molasses

1 tsp pure vanilla extract

1½ tsp instant espresso powder (or more to taste)

½ tsp salt

“Cream” Layer

½ cup raw cashews, pre-soaked and rinsed

¼ cup unsweetened almond milk

2 tbsp coconut oil liquefied

2 tbsp maple syrup

1 tsp pure vanilla extract

dash salt

Instructions

1. Prepare your pan. If you are not using a springform pan, line it with parchment paper hanging over the sides.

2. Add all the biscuit layer ingredients into a food processor and run till you get a soft sticky dough. Scoop into the pan and press it tightly to form a smooth layer. Freeze while you prep the rest.

2. Add all chocolate mousse ingredients into a blender and process till you get a smooth thick mousse. Pour it over the first layer and spread and tap the pan to smooth it out. Freeze while you prep the rest.

3. Add all cream layer ingredients into a blender and process till you get a smooth runny cream with no lumps. pout it over your layers very gently and shake to smooth. Freeze for at least 6hrs or overnight.

4. Dust with cacaco powder and some cacao nibs (optional) right before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Zero Point Mini Cheesecakes

Crustless Cheesecake, 2 Points a Slice