Raw Vegan Tiramisu Cake

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A classic reinvented totally dairy-free, gluten-free in a cake form: Raw Vegan Tiramisu Cake

I love tiramisu! I loved it since I was a child, on vacation with my parents in Italy, indulging in this creamy heavenly “something”, that seemed perfect and unflawed. For months, it was a goal to recreate this classic in a vegan, no-bake and nourishing way. And it still needed to be super-yummy, so my Italian friends would love it as much as the traditional one.

When starting this challenge I found the Tiramisu recipe from Audrey from Unconventionalbaker and I adapted a big chunck of her recipe to overcome the two main challenges I had to face. How do I replace the consistency of mascarpone and how it would turn out without adding any single egg. Also, I wanted to completely leave out the alcohol and still get a good result. With no expectations at all, I started creating and normally I would need 2-3 trails in order to be satisfied with my creation. This time was different. I tried it and I thought it was:

Ingredients

• Base
• ½ cup hazelnuts
• 1 cup almonds
• 7 Medjool dates
• 1 tbsp finely grounded coffee (coffee powder)
• 2 tbsp cacao powder
• 1 tsp vanilla extract
• a pinch of fine sea salt
• Mousse Layer
• 1½ cup cashews, soaked overnight
• ¾ cup Medjool dates
• ⅓ cup melted raw dark chocolate
• ¼ cup maple syrup
• ⅔ cup almond milk, room-temperature
• 4 tbsp cacao butter, melted
• ⅓ cup cacao powder
• 2 tsp freshly grounded coffee
• Cream layer
• ½ cup cashews, soaked overnight
• ⅔ cup full-fat coconut milk or cream*
• 3 tbsp coconut oil
• 2 tbsp agave syrup
• 1 tsp of vanilla extract
• more cacao powder
• cacao nibs
• * the upper hardened part of the coconut milk in a can when you leave it in the fridge overnight

Instructions

1. Process all base layer ingredients in your food processor until sticky.
2. With your fingers, press into a 8" springform pan and press down into an even crust, going up the edges a little all around.
3. Put in the freezer.
4. For the middle layer, process all the ingredients until smooth and well combined.
5. Pour into the pan over the crust and put the Cake back into the freezer.
6. ..........................................

for full recipes please see : vanillacrunnch.com

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