Raw Vegan Tiramisu

Heavenly delicious Raw Vegan Tiramisu version without diary, eggs, refined sugar and  gluten. The texture is sublime and the flavors are to die for. With crumbly almond-cold-pressed coffee “lady-fingers” and a rich cashew cream layered in between, it’s a decadent vegan dessert that will impress everyone.

You cannot go wrong with this one. What could be better, or more mouth watering?

Ingredients

Crust

• 1 cup walnuts
• 1 cup dates
• 2 tbsp cold-pressed coffee

Ladyfingers

• 1 cup almond meal
• 1 cup dates
• 2 tbsp cold-pressed coffee
• 1 tsp vanilla extract
• 1 tbsp cacao powder

Cream

• 2 cups raw cashews, pre-soaked
• 2 tbsp coconut oil
• 3 tbsp maple syrup
• 1 tbsp vanilla extract
• 1-2 cup water

Topping

• Cacao powder

Instructions

1. Crust: blend walnuts into flour in a blender. Add dates and coffee and blend well. Press evenly into the bottom of a lined with parchment paper 8×4 inch pan.
2. Ladyfingers cookie: blend all the ingredients in a high speed blender until smooth. Form 8×4 inch cookie layer and put into freezer, while you are blending the cream.
3. Cream: blend all the ingredients in a high speed blender until smooth and thick, adding water as needed. Spread half this mixture onto your crust, then place your lady fingers cookie on top of the cream. Spread on the rest of the cream and set in the refrigerator for 6-8 hours to harden.
4. Use a small fine mesh strainer and put some cacao powder in it, to sprinkle evenly across the top of the tiramisu.
5. Cut into squares. Enjoy!