Raw Vegan Tiramisu

To say that this Tiramisu is a hit at every dinner party is a HUGE understatement. You cannot go wrong with this one. EVERYBODY will love it, even the die hardcore ‘real Tiramisu’ fans.

 

 

This recipe is:

Raw, Vegan, Gluten-free, Organic, GMO-free

Let’s get started!

Time to prepare: 

30 min (+ 4 hours in the fridge/freezer)

Ingredients:

Ladyfinger Layer:

 

• 1 cup walnuts

• 1 cup pitted dates

• 2 tsp strong, unsweetened cold, strong coffee (not the beans, the actual drink)

• 2 tbsp warm water

• 1 tsp fresh ground vanilla

 

Chocolate Mousse Layer:

 

• 1 cup walnuts, pre-soaked and strained

• 1 cup raw cashews, pre-soaked and strained

• 1 cup dates, pitted

• 3 tbsp maple syrup

• 6 tbsp unsweetened almond milk

• 3 tbsp cacao powder

• 1 tsp fresh ground vanilla

• 2 tsp strong, unsweetened cold, strong coffee (not the beans, the actual drink)

Cream Layer Ingredients:

• 1 cup raw cashews, pre-soaked and strained

• ¼ cup unsweetened almond milk

• 2 tbsp maple syrup

• 1 tsp fresh ground vanilla

Directions:

1. Process all Ladyfinger Layer ingredients to combine into a fine sticky mixture in a food processor. Scoop them into out into a medium sized Springform – Cake Pan and press it down with the back of a spoon into an even crust. Place into the freezer and move to the next step.
2. Blend all chocolate mousse layer ingredients in a blender until smooth. Pour into the pan over the crust. Press it down evenly. Place into the freezer and move to the next step.
3. Blend all cream layer ingredients together in the clean blender until smooth. Pour or spoon this layer on top of the previous layer in the cake pan. Smooth out the top. Cover the pan and freeze for 4 hours or more.
4. Before serving, dust some cacao powder on top and add a few cacao nibs.

Et Voilà! Enjoy!