Raw Tiramisu With Cashew Coffee Cream

Raw Vegan Tiramisu

Chocolate Crumbs
1 cup almonds
1 pitted cup dates
2 tbsp raw powder cacao
pinch vanilla

'Sponge'
1/2 cup chia seeds
1 1/2 banana
2 cups plant milk, I used Almond Milk
1 cup almond flour
1 tsp maca powder

Coffee Cream
2 cups soaked cashew, overnight
2 tbsp plant milk
5 tbsp coconut oil
30 ml organic espresso coffee
4-5 tbsp agave (or as much as you like)

Directions:

Start by preparing a square tray by covering it with cling film to prevent sticking ( I used a tray of around 20X20 cm ).

Prepare the chocolate crumbs. First, blend the almonds with dates in a food processor. When they become sticky, add the cacao and vanilla and blend again but not to much, it doesn't have to become a paste. Leave aside.

Prepare the "'sponge" by blending the chia, milk and banana in a blender - you'll get a pudding consistence. Now you need to add the rest of the ingredients. Stir well and leave aside, it will become harder in a few minutes.

For the coffee cream, you need to blend the cashews with the milk very well in a high speed blender. Add the coffee, oil and agave and blend again. If you like it sweeter, you can add more agave. If you want to give it a kick, add a bit of cardamon - goes incredible with the coffee!

Now it's time to assemble. First, you need to put a layer of the chocolate crumbs on the bottom of the tray. Press with your fingers until they stick together. Pour a part of the sponge, level well and then pour a part of the coffee cream. Leave in freezer for about 40 mins, then repeat the process - add a layer of the sponge, sprinkle with another part of the chocolate crumb (no need to level) then pour the rest of the coffee cream.

Refrigerate overnight and cut nicely into square in the morning. You'll get the most delicious and healthy desert in your life... that you can even eat as a breakfast :)