Easy Vegan No-Bake Tiramisu
Ingredients
Base
- 1/2 cup (50g) raw walnut
- 1 Tbsp. raw cacao powder
- 1 Tbsp. raw cacao nib
- 2 Tbsp. melted raw cacao butter
- 3 Medjool dates (pitted)
- 1 tsp finely grounded coffee beans
- pinch of pink salt
Coffee layer
- 1 cup (120g) raw cashews (soaked 2-5 hours and rinsed)
- 1/2 cup (120ml) full cream coconut milk
- 4 Tbsp. melted raw cacao butter
- 3 Tbsp. maple syrup
- 2 tsp raw cacao powder
- 1 tsp finely grounded coffee beans
- pinch of pink salt
Cream layer
- 1/2 cup (60g) raw cashews (soaked 2-5 hours and rinsed)
- 1/4 cup (60ml) full cream coconut milk
- 2 Tbsp. melted raw cacao butter
- 2 Tbsp. maple syrup
- pinch of pink salt
Preparation
Soak the cashews for 2-5 hours and rinse them.
Process the base ingredients with a food processor until well processed but still slightly crumbly and press the mixture into silicon molds.
Process the coffee layer with a high speed blender until smooth and add more sweetener if desired, then layer the filling above the base and cool in the freezer until set.
Process the white cream layer with a high speed blender until smooth and add more sweetener if desired, then layer the filling above the coffee layer and cool in the freezer overnight.
Garnish with raw cacao powder before serving.
Tips
You can substitute maple syrup and coconut cream with raw agave and almond milk for a raw version.
