Raw Tiramisu

By GuidingVegan

Ingredients

• Chocolate Mousse layer :
• "Ladyfinger" layer ingredients
• 1 cup walnuts
• 3/4 cup dates, pitted (soft medjool work best for this layer)
• 1/4 tsp instant espresso powder
• 2 tbsp coconut oil, liquefied
• 2 tbsp warm water
• 1 tsp pure vanilla extract (or 1/8 tsp raw ground vanilla bean)
• dash salt
• 3/4 cup walnuts, pre-soaked and strained
• 3/4 cup raw cashews, pre-soaked and strained
• 3/4 cup dates, pitted
• 6 tbsp maple syrup
• 6 tbsp unsweetened vanilla almond milk
• 4 tbsp coconut oil, liquefied (sub in 1 tbsp melted cacao butter instead of 1 of the tbsp coconut for an intense and deep chocolate liqueur flavor)
• 3 tbsp cacao powder
• 1/2 tbsp unsulphured blackstrap molasses
• 1 tsp pure vanilla extract (or 1/4 tsp raw ground vanilla bean)
• 1 1/2 tsp instant espresso powder (or more to taste)
• 1/2 tsp salt
• Cream Layer :
• 1/2 cup raw cashews, pre-soaked and strained
• 1/4 cup unsweetened vanilla almond milk
• 2 tbsp coconut oil, liquefied
• 1 tsp pure vanilla extract (or 1/8 tsp raw ground vanilla bean)
• dash salt
• Toppings:
• A bit of extra cacao powder for dusting
• optional: 2 tbsp cacao nibs for sprinkling
• 3 cup walnuts (not soaked)
• 2 cups medjool dates, pre-soaked (see notes above)
• 1/4 cup strong coffee
• 1/8 tsp raw ground vanilla bean
• pinch of salt
• 1 1/2 - 2 cups medjool dates, pre-soaked (see notes above)
• Cream from 2 cans of full fat coconut milk (see notes above. Note: for a raw version, use 1 1/2 cups raw coconut cream)
• 1 1/2 cups walnuts, pre-soaked
• 1/2 cup very strong coffee
• 1/4 cup coconut oil, melted
• 1/4 cup cocoa powder {use raw cacao powder for raw version}
• 1/2 tsp raw ground vanilla
• pinch of salt
• 1/2 cup coconut water (or regular water. I used reserved coconut water from one of the cans in the previous step)
• 2 tbsp agar agar flakes
• 1 cup cashews, pre-soaked (see notes above)
• 1/4 cup coconut oil
• 1/2 cup coconut water or water (I used reserved coconut water from one of the cans in the previous step).
• 5 tbsp maple syrup
• 1/8 tsp raw ground vanilla bean
• A bit of extra cocoa/raw cacao powder for dusting + optional cacao nibs for garnish

Preparation

Step 1

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. Place in the freezer while working on next step.

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 while working on the next step.

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, being careful not to pour it in all at once so the layers don't mix. Smooth out the top. Cover the pan and freeze for 6 hours or overnight.

Prior to serving, dust the top with a bit of additional cacao powder, sprinkle with some cacao nibs and enjoy! Keep the cake frozen until serving.