Raw vegan tiramisu cake


Total time: 12hr 40m
Preparation Time: 40m

Servings
For 8 piece


Author

Lara - Vanillacrunnch


Nutritional Information

Contains 570 Kcal, 12g Protein, 44g Carbohydrates, 40g Fat


Ingredients

  • Base
  • 80 g ground almonds
  • 30 g hazelnuts
  • 7 Medjool dates, pitted
  • 1 tbsp instant coffee
  • 2 tbsp cocoa powder
  • 1 pinch salt
  • 1 tsp vanilla paste
  • Chocolate layer
  • 200 g cashew nuts, soaked overnight in water
  • 100 g Medjool dates, pitted
  • 40 g dark chocolate, melted
  • 50 ml maple syrup
  • 175 ml almond drink, warm
  • 4 tbsp cocoa butter, melted
  • 4 tbsp cocoa powder
  • 2 tsp instant coffee
  • Cream layer
  • 3 tbsp coconut oil, melted
  • 60 g cashew nuts, soaked overnight in water
  • 150 ml coconut milk or coconut cream*
  • 2 tbsp agave syrup
  • 1 tsp vanilla paste
  • To decorate
  • a little cocoa powder
  • a little Cocoa Nibs
  • Utensils
  • One springform pan (approx. 20 cm in diameter)

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Instructions

  • Base

    Place all the ingredients in a food processor or blender and puree until sticky. Using your fingers, press into a tin (approx. 20 cm in diameter) lined with cling film (base and sides), place the tin in the freezer immediately.
  • Chocolate layer

    Place all the ingredients in a powerful blender and puree into a smooth mixture. Spread over the base layer, return the tin to the freezer.
  • Cream layer

    Place all of the ingredients in a food processor or blender and puree until smooth, spread on top of the hardened chocolate layer. Place the cake in the freezer for 4 hours (or ideally overnight). * Coconut cream is the part of the tinned coconut milk that becomes hard when stored in the fridge overnight.
  • To decorate

    Dust with cocoa powder and decorate with cocoa nibs before serving.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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