Raw VEGAN Tiramisu

Raw VEGAN Tiramisu
Serves 16
This one's for all the COFFEE lovers out there!
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Ingredients
  1. BASE
  2. 2cups hazelnut meal
  3. 4tbs organic rice malt syrup
  4. 1tbs chilled coffee espresso shot or cold pressed (for RAW option)
  5. 1/4cup raw cacao powder
  6. 1tsp ground vanilla bean pod or extract
  7. pinch Himalayan salt
  8. RAW COCONUT CAKE
  9. 1cup raw cashews (soaked and rinsed for at least 2 hours)
  10. 1/2cup coconut flour
  11. 1/2cup organic rice malt syrup
  12. 1/4cup cold pressed extra virgin coconut oil
  13. 1/4cup coconut water
  14. 1tsp ground vanilla bean pods or extract
  15. CREAMY MOUSSE
  16. 1cup raw cashews (soaked and rinsed for at least 2 hours)
  17. 1/4cup cold pressed extra virgin coconut oil
  18. 1/4 organic rice malt syrup
  19. 1/4 coconut cream
  20. 1tbs raw cacao powder
  21. 5 medjool dates (remove pips)
  22. 1tsp ground vanilla bean pods or extract
  23. pinch Himalayan salt
  24. ESPRESSO CHOC TOPPING
  25. 1/3cup cold pressed extra virgin coconut oil (melted)
  26. 1/4cup organic rice malt syrup
  27. 1/4cup raw cacao powder
  28. 1tsp chilled espresso coffee shot or cold pressed (for RAW option)
  29. 1tsp ground vanilla bean pods or extract
Instructions
  1. For the BASE place all ingredients into a high speed food processor or blender.
  2. Blend until ingredients resemble a biscuit dough.
  3. In round silicon moulds press mixture evenly along the base.
  4. Set aside.
  5. For RAW COCONUT CAKE layer place raw cashews into a high speed food processor or blender.
  6. Blend until cashews resemble a meal consistency.
  7. Add the remainder of ingredients and blend until a fluffy cake dough.
  8. Evenly spread over the BASE and place in freezer.
  9. For CREAMY MOUSSE place raw cashews into a high speed food processor or blender.
  10. Blend until cashews resemble a meal consistency.
  11. Add the remainder of ingredients and blend until a smooth creamy texture.
  12. Evenly spread CREAMY MOUSSE over the top of the RAW COCONUT CAKE mix.
  13. Place back in the freezer and set for at least 2 hours.
  14. For the ESPRESSO CHOC TOPPING in a large bowl place all ingredients together and whisk until a runny choc consistency.
  15. Pour evenly over the top of the CREAMY MOUSSE.
  16. Place back in the freezer over night.
  17. Top with sifted raw cacao powder
  18. Enjoy.
Notes
  1. You can add more espresso if you prefer a stronger coffee flavour.
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

Raw VEGAN Snickers Slice!

Raw VEGAN Snickers Slice!
Serves 12
This is better than the REAL thing!!! PROMISE!
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Ingredients
  1. BASE
  2. 2cups almond meal
  3. 2tbsp coconut oil
  4. 3tbsp organic rice malt syrup
  5. 2tbsp 100% natural peanut butter paste
  6. 1tsp ground vanilla bean or extract
  7. pinch Himalayan salt
  8. CRUNCHY PEANUT CARAMEL
  9. 3cups medjool dates (remove pips)
  10. 1/3cup coconut oil
  11. 2tbsp 100% natural peanut butter paste
  12. 1tsp Himalayan salt
  13. 1/2cup roasted peanuts
  14. CHOCOLATE DRIZZLE
  15. 1/4cup raw cacao powder
  16. 1/4cup organic rice malt syrup
  17. 1/3cup coconut oil
Instructions
  1. For the BASE place all ingredients into a high speed food processor or blender.
  2. Blend until a biscuit dough.
  3. In square or rectangular (approximately 23cm) pop out cake tin or silicon mould, press biscuit dough evenly onto the base.
  4. Place in freezer.
  5. For the CRUNCHY PEANUT CARAMEL place all ingredients apart from the PEANUTS into a high speed food processor or blender.
  6. Blend for a while.
  7. When it has turned into a sticky caramel consistency, add peanuts and pulse for a few seconds to mix in (not too much you want to keep the peanut chunks)
  8. Scoop and evenly spread over the top of the BASE.
  9. Place back in freezer for at least 4 hours or until set.
  10. For CHOCOLATE DRIZZLE place all ingredients into a large mixing bowl.
  11. Whisk together until it turns into a runny chocolate consistency.
  12. Drizzle over the top.
  13. Top with crushed roasted peanuts (optional)
Notes
  1. If you would like to make this 100% raw use raw peanuts, instead of roasted.
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

VEGAN Choc Peanut Brittle Slice!

VEGAN Choc Peanut Brittle Slice!
Serves 12
If you're a BIG LOVER of all things CHOCOLATE+PEANUT BUTTER then this one's for you!
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Ingredients
  1. CHOC BASE, CENTRE AND TOPPING
  2. 1/2Cup raw cacao powder
  3. 2/3Cup melted coconut oil or melted coconut butter
  4. 1/2Cup organic rice malt syrup
  5. 1tsp vanilla ground vanilla pods or extract.
  6. PEANUT BRITTLE
  7. 1Cup roasted peanuts
  8. 1Cup raw cashews
  9. 1/2Cup desiccated coconut
  10. 2tbs natural roasted peanut paste
  11. 1/3Cup organic rice malt syrup
  12. pinch Himalayan salt
Instructions
  1. For the CHOCOLATE BASE place all ingredients into a large mixing bowl.
  2. Whisk together until a runny choc consistency.
  3. Pour 1/3 of the mixture to the base of a medium sized rectangle silicon mould or pop out cake tin.
  4. Place in the freezer.
  5. For the PEANUT BRITTLE place all ingredients into a high speed food processor or blender.
  6. Blend until you have a sticky crunchy PEANUT BRITTLE dough.
  7. Press 1/2 of the PEANUT BRITTLE evenly over the CHOC base.
  8. Pour another 1/3 of the CHOC TOPPING evenly over the top.
  9. Place in freezer for about 10mins or until second layer of CHOC TOPPING has set.
  10. Press the remainder of the PEANUT BRITTLE evenly over the top.
  11. Pour the remainder of the CHOC TOPPING evenly over the top.
  12. Place in the freezer for a few hours or until set.
  13. ENJOY
Notes
  1. If you don't have TIME to do so many layers you can skip the middle step. That way there is only chocolate on the top and base, with the peanut brittle in the centre.
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/