This vegan version of the traditional Italian dessert tiramisù will blow your mind with its natural sweetness and coffee chocolate flavour.
Serves: 16
V, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Base: 1 cup walnuts
- ¾ cup soft Medjool dates, pitted
- ¼ tsp instant coffee powder dissolved in 1 tbsp hot water
- 1 tsp vanilla paste, 1 cup rolled oats
- Pinch salt
- Chocolate Mousse: 1½ cups walnuts
- 1½ cups raw cashews
- 1½ cups soft Medjool dates, pitted
- 1 cup maple syrup
- 1 cup soy milk
- 6 tbsp cocoa powder
- 2 tbsp white chia seeds
- 2 tsp vanilla paste
- 3 tsp instant coffee powder dissolved in 1 tbsp water
- 1 tsp salt
- Cream: 1 cup raw cashews, ½ cup soy milk, 1 tbsp white chia seeds, 4 tbsp maple syrup, 2 tsp vanilla paste
- Pinch salt
- Serving:
- Cocoa powder, for dusting
- Cacao nibs, for sprinkling
Method
- Line base of 25cm springform cake tin with greaseproof paper.
- Blend all base ingredients in high-speed blender and press into cake tin.
- To make the chocolate mousse layer, blend all ingredients in blender and pour on top of base layer.
- For cream layer, blend all ingredients in blender and pour on top of chocolate mousse layer.
- Cover and freeze overnight.
- Remove from freezer, dust with cocoa powder and sprinkle with cocoa nibs. Run a hot knife around inside edge of tin. Remove cake from tin and cut into 16 wedges.
- Freeze cake wedges for later use or serve immediately.
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