Raw vegan tiramisu cake

desserts Christmas
Total: 12 hr 40 min. | Active: 40 min.
vegan, lactose-free, gluten-free

This tiramisu comes in the form of a cake and is vegan to boot! In the beginning, I did a lot of thinking about the best way to replace the mascarpone and whether or not it was even possible to make this cake taste good without eggs. I also wanted to avoid using alcohol in this recipe. Then I discarded all of my ideas and plans and simply began to experiment. I had no real expectations when I tried my first attempt, but I was not disappointed!

Lara - Vanillacrunnch

Ingredients

for 8 pieces

Base
30 g hazelnuts
80 g ground almonds
7  Medjool dates, pitted
1 tbsp instant coffee
2 tbsp cocoa powder
1 tsp vanilla paste
1 pinch salt
Chocolate layer
200 g cashew nuts, soaked overnight in water
100 g Medjool dates, pitted
40 g dark chocolate, melted
50 ml maple syrup
175 ml almond drink, warm
4 tbsp cocoa butter, melted
4 tbsp cocoa powder
2 tsp instant coffee
Cream layer
60 g cashew nuts, soaked overnight in water
150 ml coconut milk or coconut cream*
3 tbsp coconut oil, melted
2 tbsp agave syrup
1 tsp vanilla paste
To decorate
a little  cocoa powder
a little  Cocoa Nibs

How it's done

Base

Place all the ingredients in a food processor or blender and puree until sticky. Using your fingers, press into a tin (approx. 20 cm in diameter) lined with cling film (base and sides), place the tin in the freezer immediately.

Chocolate layer

Place all the ingredients in a powerful blender and puree into a smooth mixture. Spread over the base layer, return the tin to the freezer.

Cream layer

Place all of the ingredients in a food processor or blender and puree until smooth, spread on top of the hardened chocolate layer. Place the cake in the freezer for 4 hours (or ideally overnight).

* Coconut cream is the part of the tinned coconut milk that becomes hard when stored in the fridge overnight.

To decorate

Dust with cocoa powder and decorate with cocoa nibs before serving.

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