Raw 4-Layer Tiramisu

Denise Christine Fuchs

Instagram: @therainboweatery | therainboweatery.com

Achern, Germany

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You will need:

8" x 4" BAKING TIN

INGREDIENTS

Base

3 oz nuts (I used walnuts and almonds)

1 heaping tsp coffee powder 2 tbsp cocoa powder 7 moist dates, pitted

Pinch of salt

Coffee Layer

̈3⁄4 cup cashews (4.6 oz), soaked for at least 6 hours or overnight

1⁄3 cup coconut cream (that’s the firm part of a can of full-fat coconut milk, when you put it in the fridge overnight)

1⁄8 cup oat milk 2 tbsp maple syrup 2 tsp coffee powder 1 tsp cacao powder 1 oz (30 g) vegan dark chocolate, melted

Pinch of salt 3 tbsp coconut oil, melted

Cashew Vanilla Layer

3⁄4 cup cashews, soaked 1⁄2 cup coconut cream 1⁄8 cup oat milk 2 tbsp agave syrup 1 tbsp vanilla extract or 1 tsp vanilla bean powder

2 tbsp coconut oil, melted

Frosting

3⁄4 cup cashews, soaked

1⁄3 cup coconut cream

2 tbsp maple syrup

2 tsp coffee powder

1 tsp cocoa powder

Pinch of salt

1⁄8 cup coconut oil, melted

1 tbsp cocoa butter, melted

METHOD

• For the base, add the nuts to a blender/ food processor and pulse a few times.

• When they have broken into smaller pieces, add coffee and cocoa powders, salt and dates and pulse again, until it all starts to stick together.

• Line your baking tin with parchment paper—not only at the bottom, but also at the sides. This makes it easier to remove the cake from the baking tin later on. • Press the dough evenly into the baking tin and put it in the freezer. • For the coffee layer, drain the cashews. Add them together with the coconut cream, oat milk, maple syrup, coffee and cocoa powder and salt to your blender and blend until smooth and creamy. • Add melted chocolate and coconut oil and blend again. • Now pour the mixture on the base and put the baking tin back in the freezer. • For the cashew vanilla layer, drain cashews and blend them together with the other ingredients until you get a creamy mixture. • When the first layer has set in the freezer, carefully pour the second one onto it and put it back in the freezer. • In the meantime, prepare the frosting. This is a bit more difficult, so it’s up to you whether you add it or not. You can also dust your tiramisu cake with cocoa powder before serving, which looks great too. • Add all frosting ingredients except coconut oil and cocoa butter to your blender and blend until smooth. Add the melted oil and cocoa butter and blend again. • Fill the frosting into a piping bag with a star tip and put it in the freezer for about half an hour or until the consistency is right to decorate the cake. If it has become too firm, let it defrost a bit again. • For a last time, put the tiramisu back in the freezer for at least 4 hours or overnight. • Don’t forget to defrost it a bit before cutting and serving.