Raw Vegan Coffee Tiramisu
Prep time: 
Cook time: 
Total time: 
  • 1 cup rolled oats
  • 2 tbsp cacao powder
  • ¼ cup cacao nibs
  • ½ cup pitted Medjool dates
  • 3 tablespoons espresso
  • a dash of cinnamon
  • Dark Layer:
  • 1 cup cashews, soaked
  • 1 tbsp coconut flour
  • 1 cup Medjool dates
  • 2 tsp vanilla extract
  • ¼ cup espresso
  • a pinch of fine sea salt
  • White cream:
  • 2 cups macadamia nuts, soaked
  • 1½ cup coconut cream*
  • ¼ cup coconut oil (melted)
  • 3 tbsp agave syrup
  • 2 tsp vanilla extract
  • 2 tbsp cacao butter
  • (stevia)
  1. To make the crust process the rolled oats, cacao powder, cacao nibs, dates, espresso and cinnamon in your food processor.
  2. Process until a sticky mass forms.
  3. Press evenly into the bottom of a rectangular silicon pan.
  4. Set in the fridge.
  5. For the dark layer first process your cashews until fine.
  6. Add the rest of the ingredients and combine until the mass sticks together.
  7. Spread the mass on a baking sheet and "bake" on lowest heat for 30 minutes on each side.
  8. While the dark layer is in the oven you make the creamy white layer by blending macadamia nuts until very fine.
  9. Add coconut oil, melted cacao butter, agave syrup, vanilla and stevia
  10. Keep on processing.
  11. In a separate bowl whip up your coconut cream until fluffy and then with a spatula carefully combine with the macadamia mixture
  12. Spread half of the white mixture onto your crust, then place a layer of your dark mixture on it (optional: Nutella layer)
  13. Add the rest of the white layer on top and freeze for at least 3 hours.
  14. Before serving dust with cacao powder
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/raw-vegan-coffee-tiramisu/