Family Owned 
 Cake | Raw Blend)
A healthier spin on a traditional Tiramisu recipe that is definitely worth a try. It’s Vegan friendly and super requires no baking in an oven!
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Ingredients
Ingredients – Sponge layer
- 2 cups walnuts
- 1.5 cup dates, pitted and soaked
- 1/2 tsp instant espresso powder, nice and fine
- 4 tbsp coconut oil, liquid
- 4 tbsp warm water
- 1 tsp vanilla extract
- salt to taste
Ingredients – Chocolate Mousse Layer
- 3/4 cup raw cashews, soaked and strained
- 3/4 cup almonds, soaked and strained
- 3/4 cup medjool dates, soaked, pitted and strained
- 6 tbsp maple syrup
- 6 tbsp coconut milk
- 4 tbsp coconut oil, liquified
- 3 tbsp cacao powder
- 1 tsp vanilla extract
- 1 1/2 tsp instant espresso powder
- 1/2 tsp salt
Ingredients – Cream Layer
- 1/2 cup raw cashews, soaked and strained
- 1/4 cup coconut milk
- 2 tbsp coconut oil, liquid
- 1 tbsp maple syrup
- 1 tbsp tahini
- 1 tsp vanilla extract
- Salt
Method
Method – Base
- 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
Method – Chocolate Mousse Layer
- 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.
Method – Cream Layer
- 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!
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Equipment
- 15cm cake tin
- Vitamix Blender
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Makes
1 x 15cm Cake
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Serves
12
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Overall
Comments Rating
0
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