Homemade Raw Vegan Tiramisu with Creamy Coffee Layers
Ingredients
Base
- 1/2 cup (60g) raw walnut
- 1 Tbsp. raw cacao powder
- 1 Tbsp. raw cacao nib
- 2 Tbsp. melted cacao butter
- 3 Medjool dates (pitted)
- 1 tsp finely grounded coffee beans
- pinch of pink salt
Coffee layer
- 1 cup (120g) soaked raw cashews
- 1/2 cup (120ml) full cream coconut milk
- 4 Tbsp. melted cacao butter
- 3 Tbsp. raw agave syrup or maple syrup
- 2 tsp raw cacao powder
- 1 tsp finely grounded coffee beans
- pinch of pink salt
Cream layer
- 1/2 cup (60g) soaked raw cashews
- 1/4 cup (60ml) full cream coconut milk
- 2 Tbsp. melted cacao butter
- 2 Tbsp. raw agave syrup or maple syrup
- pinch of pink salt
Preparation
Process the base ingredients with a food processor until well processed but still slightly crumbly. Press the mixture into silicon molds.
Process the coffee layer with a high speed blender until smooth. Add more sweetener if you desire. Layer the filling above the base, and cool them in the freezer until set.
Process the white cream layer with a high speed blender until smooth. Add more sweetener if you desire. Layer the filling above the second layer and cool them in the freezer over night.
Garnish with some raw cacao powder before serving.