Raw Vegan Coffee Tiramisu

Vanillacrunnch/ Lara

12 Bars

Ingredients

• 1 cup rolled oats
• 2 tbsp cacao powder
• ¼ cup cacao nibs
• ½ cup pitted Medjool dates
• 3 tablespoons espresso/ strong coffee
• a dash of cinnamon
• Dark Layer:
• 1 cup cashews, soaked
• 1 tbsp coconut flour
• 1 cup Medjool dates
• 2 tsp vanilla extract
• ¼ cup espresso/ strong coffee
• a pinch of fine sea salt
• White cream:
• 2 cups macadamia nuts, soaked
• 1½ cup coconut cream*
• ¼ cup coconut oil (melted)
• 3 tbsp maple syrup
• 2 tsp vanilla extract
• 2 tbsp cacao butter

Instructions

1. To make the crust process the rolled oats, cacao powder, cacao nibs, dates, espresso and cinnamon in your food processor.
2. Process until a sticky mass forms.
3. Press evenly into the bottom of a rectangular silicon pan.
4. Set in the fridge.
5. For the dark layer first process your cashews until fine.
6. Add the rest of the ingredients and combine until the mass sticks together.
7. Spread the mass on a silicone sheet or a sheet of parchment moon a baking sheet and “bake” on lowest heat for 30 minutes on each side.
8. While the dark layer is in the oven, make the creamy white layer by blending macadamia nuts until very fine.
9. Add coconut oil, melted cacao butter, maple syrup, and vanilla.
10. Keep on processing.
11. In a separate bowl whip up your coconut cream until fluffy. To make the coconut cream, place a can of full-fat coconut milk in the fridge overnight. Then take the coconut milk out of the fridge and spoon off the really thick stuff on top. Put it in your mixing bowl add a tablespoon of maple syrup and mix until it’s thick.
12. With a spatula carefully combine with the macadamia mixture.
13. Spread half of the white mixture onto your crust, then place a layer of your dark mixture on it (optional: Nutella layer, recipe )
14. Add the rest of the white layer on top and freeze for at least 3 hours.
15. Before serving dust with cacao powder.