Raw Vegan Tiramisu Cake

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Prep Time 15

Freezing time 4

Total Time 4 15

Servings 12

Suitable For 24+ months

Metric - US Customary Units

Ingredients

Coffee almond base

50 g oat flour
100 g almond flour
2 tbsp coconut oil (melted)
1 tbsp instant decaf coffee (dissolved in 1 tbsp hot water, OMIT for serving to kids and replace with cacao/cocoa)
2 tbsp maple syrup
Pinch sea salt (optional)

Coffee chocolate layer

150 g raw cashews (soaked in hot water for 10 minutes or cold water for 4 hours, then drained)
125 ml coconut cream
60 ml maple syrup
1 tbsp coconut oil (melted )
2 tbsp instant decaf coffee (dissolved in 1 tbsp hot water, reduce to 1 tbsp for a milder coffee flavour. OMIT for servign to kids and replace with cacao/cocoa)
1 tbsp cacao powder
Pinch sea salt (optional)

Vanilla cream layer

112 g raw cashews (soaked in hot water for 10 minutes or cold water for 4 hours, then drained)
125 ml coconut cream
1 tbsp coconut oil (melted )
60 ml maple syrup
2 tsp vanilla extract

To finish

1 tbsp cocoa powder (for dusting)

Instructions

NOTE: this recipe is more of an adult treat due to the coffee, we used decaf, however you can sub with cacao or cocoa to keep it completely kid friendly.
Stir together the base ingredients, and press the mixture firmly into the base of a lined cake tin or silicone mould, creating an even layer (we use a rectangular 1L mould). Then leave to the side while you make the remaining layers.
For the coffee layer, dissolve the instant decaf coffee in hot water. Add to a blender with the soaked cashews, coconut cream, maple syrup, melted coconut oil, cacao and salt. Blend until completely smooth and creamy, scraping down the sides as needed.
Pour the coffee mixture over the base and spread evenly. Return to the freezer while preparing the vanilla layer. Optional, if you want very distinct layers: place in the freezer for around 30–60 minutes, until the surface begins to firm up.
For the vanilla cream, add the soaked and drained cashews, coconut cream, melted coconut oil, maple syrup and vanilla to a clean blender. Blend until completely smooth and silky.
Pour the vanilla cream over the coffee layer and gently smooth the top. Dust the top generoudly with cocoa powder (you could also do this just before serving if you prefer). Place in the freezer for at least 4 hours, preferably overnight, until completely set.
Remove from the freezer and allow to soften slightly before slicing.

Storage

Store covered in the freezer for up to 2 months. Allow to soften at room temperature for 15–25 minutes before serving.

Notes

NOTE: this recipe is more of an adult treat due to the coffee, we used decaf, however you can sub with cacao or cocoa to keep it completely kid-friendly.