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Vegan Tiramisu (Inspired) Cake

Makes: 1 x 15cm Cake

Serves: 10-12

Vegan Macadamia & Goji Berry Chocolate Bark

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 – Base 

  1. Pulse your walnuts, dates, espresso powder, coconut oil, warm water and salt on HIGH speed until you have a moldable dough.
  2. Press into your cake tin and make sure you bring up the sides a little bit.
  3. Place in the fridge as you make your other sections

Method – Chocolate Mousse Layer 

  1. Place all your mousse ingredients into your wet container and blend on HIGH until nice and smooth.
  2. 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 

  1. Ensure that you have cleaned out your wet container and then add in all your cream ingredients.
  2. Blend on HIGH speed until smooth.
  3. Spoon the cream mixture over the set chocolate mousse section.
  4. Please be delicate to ensure all the layers don’t mix together.
  5. 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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