Vegan Tiramisu (Inspired) Cake

Pulse your walnuts, dates, espresso powder, coconut oil, warm water and salt on HIGH speed until you have a moldable dough.

Press into your cake tin and make sure you bring up the sides a little bit.

Place in the fridge as you make your other sections

Place all your mousse ingredients into your wet container and blend on HIGH until nice and smooth.

Pour over the crust that has been setting in the fridge and then place your crust / mousse creation in to the freezer so it sets quickly.

Ensure that you have cleaned out your wet container and then add in all your cream ingredients.

Blend on HIGH speed until smooth.

Spoon the cream mixture over the set chocolate mousse section.

Please be delicate to ensure all the layers don’t mix together.

Cover the pan well and freeze for 6 hours or you can leave it overnight in preparation for the next day!