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)
- To make the crust process the rolled oats, cacao powder, cacao nibs, dates, espresso and cinnamon in your food processor.
- Process until a sticky mass forms.
- Press evenly into the bottom of a rectangular silicon pan.
- Set in the fridge.
- For the dark layer first process your cashews until fine.
- Add the rest of the ingredients and combine until the mass sticks together.
- Spread the mass on a baking sheet and "bake" on lowest heat for 30 minutes on each side.
- While the dark layer is in the oven you make the creamy white layer by blending macadamia nuts until very fine.
- Add coconut oil, melted cacao butter, agave syrup, vanilla and stevia
- Keep on processing.
- In a separate bowl whip up your coconut cream until fluffy and then with a spatula carefully combine with the macadamia mixture
- Spread half of the white mixture onto your crust, then place a layer of your dark mixture on it (optional: Nutella layer)
- Add the rest of the white layer on top and freeze for at least 3 hours.
- Before serving dust with cacao powder
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/raw-vegan-coffee-tiramisu/
3.5.3208