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/

1 Comment

  1. I made this dessert and we had it today, it was FANTASTIC :) it’s worth the effort and very pretty too. I doubled the coffee (we’re big fans) ans it was great. Thank you so much for sharing!

    Reply

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