Vegan Tiramisu
This vegan Tiramisu is the perfect treat.
Servings: 6″ cake
Total Time: 20 minutes
Ingredients:
BASE LAYER
- 1 cup walnuts
- 3⁄4 cup dates, pitted (soft medjool work best for this layer)
- 1/4 tsp instant espresso powder
- 2 tbsp coconut oil, liquefied
- 2 tbsp warm water
- 1 tsp pure vanilla extract (or 1⁄8 tsp raw ground coffee beans)
- dash salt
CHOCOLATE MOUSSE LAYER
- 3⁄4 cup walnuts, pre-soaked and strained*
- 3⁄4 cup raw cashews, pre-soaked and strained*
- 3⁄4 cup dates, pitted
- 6 tbsp maple syrup (use raw agave for raw version)
- 6 tbsp unsweetened vanilla almond milk
- 4 tbsp coconut oil, liquefied (sub in 1 tbsp melted cacao butter instead of 1 of the tablespoon coconut for an intense and deep chocolate iqueur flavor)
- 3 tbsp cacao powder
- 1⁄2 tbsp unsulphured blackstrap molasses
- 1 tsp pure vanilla extract (or 1⁄4 tsp raw ground vanilla bean)
- 1 1⁄2 tsp instant espresso powder (or more to taste)
- 1⁄2 tsp salt
CREAM LAYER
- 1⁄2 cup raw cashews, pre-soaked and strained*
- 1⁄4 cup unsweetened vanilla almond milk
- 2 tbsp coconut oil, liquefied
- 2 tbsp maple syrup (or raw agave for raw version)
- 1 tsp pure vanilla extract (or 1⁄8 tsp raw ground vanilla bean)
- dash salt
Method:
- Process all base layer ingredients to combine into a fine sticky mixture in a food processor.
- Scoop out into a 6″ springform tin and press down into an even crust, going up the edges a little all around. Place in the freezer while working on next step.
- Blend all chocolate mousse layer ingredients in a power blender until smooth. Pour into the tin over the crust, tap the tin lightly on the counter and even out the top. Place the pan in the freezer while working on the next step.
- Clean out your blender and blend all cream layer ingredients together into a smooth mixture.
- Spoon this mixture over the previous layer in the cake pan, being careful not to pour it in all at once so the layers don’t mix. Smooth out the top. Cover the tin and freeze for 6 hours or overnight.