Raw Vegan Tiramisu Recipe

Elise created these for Christmas but they are perfect at anytime of year and she tells us they are the best thing she has EVER made.

By Elise Fiitness on 20th Jan 2020 | Featured in Desserts

Ingredients

BASE:

6 @shelbys_hh Cacao hazelnut cookies (available from the supermarket)
1 cup almond meal
1 tbsp coconut oil, melted
1 tbsp pure maple syrup
2 tbsp almond milk

CHOC MOUSSE LAYER:

1 cup cashews, soaked for 3 hours (the discard water)
½ cup @purecocobella coconut yoghurt
½ cup dates, soaked (then discard water)
⅓ cup cacao powder
2 tbsp pure maple syrup
⅔ cup @minorfigures Cold Brew Latte OR sub 2 tsp instant coffee + almond milk
2 tbsp coconut oil, melted
1 tsp instant coffee (optional, if you like a stronger coffee taste!)

CREAM LAYER:

½ cup cashews, soaked for 3 hours (and discard water)
½ cup @purecocobella coconut yoghurt
1 tbsp coconut oil, melted
2 tbsp maple syrup
1 tsp @heilalavanilla (or any vanilla essence)

Method

Base Method

Blend all ingredients in a blender or food processor until smooth. Transfer into a silicone pan or lined baking tray and press down firmly to form the base. Place in the freezer and move onto the Mouse Layer.

Chocolate Mousse Layer Method

Blend all ingredients in a blender and pour over the base (this will make extra filling so only use as much as you need). Smooth out and place in the freezer to set for 1 hour.

Cream Layer Method

Blend all ingredients in a blender and pour over the mousee layer. Smooth out and place in the freezer to set for minimum of 4 hour before serving. Before serving, dust top with cacao powder!

You may also like...

Free recipe e-book

Sign up to Cocobella Monthly for exclusive recipes, prizes & more!