Raw Tiramisu
This recipe has been adapted from Unconventional Baker
Makes one 6-inch cake
Ingredients
Crust:
1 1/4 cup raw walnuts
2 mejdool dates, pitted (soaked them in hot water to soft them up)
¼ tsp strong expresso
2 tbsp coconut oil, liquefied
2 tbsp warm water
1 tsp pure vanilla extract
dash salt
Chocolate Mousse Layer:
¾ cup walnuts, pre-soaked in boiling water for at least 30’ and strained
¾ cup raw cashews, pre-soaked in boiling water for at least 30’ and strained
1 mejdool date, pitted
2 tbsp agave
6 tbsp unsweetened vanilla almond milk
4 tbsp coconut oil, liquefied
2 tbsp cocoa powder - extra for dusting
½ tbsp blackstrap molasses
1 tsp pure vanilla extract
2 tbsp strong espresso (or more to taste)
½ tsp salt
Cream Layer:
½ cup raw cashews, pre-soaked in boiling water for at least 30’ and strained
¼ cup unsweetened vanilla almond milk
2 tbsp coconut oil, liquefied
1 tbsp agave
1 tsp pure vanilla extract
dash salt
Instructions
Crust:
Process all base layer ingredients to combine into a fine sticky mixture in a food processor. Scoop out into a 6″ springform pan and press down into an even crust, going up the edges a little all around. I covered the base with Cling Wrap.
Place in the freezer while working on next step.
Chocolate Mousse Layer:
Blend all chocolate mousse layer ingredients in a power blender until smooth. Pour into the pan over the crust, tap the pan lightly on the counter and even out the top.
Place the pan in the freezer for at least 2 hrs. while working on the next step..
Cream Layer:
Clean out your blender and blend all cream layer ingredients together into a smooth mixture.
Spoon this mixture over the previous layer in the cake pan, make sure that the chocolate mousse layer has hardened up so the layers don’t mix. Smooth out the top.
Cover the pan and freeze for 6 hours or overnight.
Before serving it let it thaw in the fridge for at least 1 hr. Dust the top with a bit of additional cocoa powder,
