Raw Vegan Tiramisu Cake

Published : Friday, June 29th, 2018

This cake is raw, vegan and gluten-free

Hot summer days call for something yummy, creamy and refreshing. Everyone really enjoyed Olenko’s Kitchen Raw Vegan Tiramisu Cake that I made for last night’s “Profound Party” at the www.thealignedcenter.com ❤️😀🌈🎂 I used www.foursigmatic.com mushroom coffee for the tiramisu flavor. This cake is raw, vegan, gluten free, light, packed with superfoods, and very delicious. Great for a party or celebration😀 I am so blessed to live in such an amazing community of talented and creative people on Hudson River. Celebrate life because life is love❤️❤️❤️ Be you! Keep shining your beautiful light! Inspire others! Spread joy and love ❤️ Life is so beautiful and we are here all for a reason to help each other. Many blessings to all of you.

 Raw Vegan Tiramisu Cake

      CRUST:

  • 1 1/2 cup walnuts or pecans
  • 1 cup Madjool dates
  • 4 tablespoons cold coffee ( I used www.foursigmatic.com instant coffee )

     THE LADYFINGERS:

  • 2 cups almond meal
  • 1 tablespoon maple syrup
  • 1 cup Madjool dates
  • 1 package dry www.foursigmatic.com instant coffee
  • 1 tablespoon vanilla extract
  • 2 tablespoons cacao powder

       CREAM:

  • 4 cups cashews, pre-soaked for about 1-2 hours ( use 3 cups dry cashews to get 4 cups after soaking)
  • 3 tablespoons coconut oil ( melted )
  • 5 tablespoons maple syrup
  • 1 tablespoons vanilla extract
  • 1 ripe banana
  • 1 1/2 cups coconut cream

        TOPPINGS:

  • raw cacao powder
  • edible flowers

PREPARATION

  1. To make the crust, blend the walnuts into flour in a high speed blender or food processor. Add dates and coffee and blend well. Press evenly into the bottom of  baking pan lined with parchment paper. You can choose whatever size you like. Put in the freezer for about 30 minutes.
  2. To make the ladyfingers, blend all the ingredients in a food processor and blend until smooth. Form a cookie layer in the pan and put into freezer for about 30 minutes.
  3. To make the cream, blend all the ingredients in a high-speed blender until smooth and thick, adding water as needed.  Soaking the cashews allows you to blend them for more creamy texture. Spread this mixture onto your crust,  make sure is nice and smooth on the top. Use a small fine mesh strainer and put some raw cacao powder in it, to sprinkle evenly across the top of the tiramisu.
  4.  Set in the freezer for 6-8 hours to harden.
  5. Take it out of the freezer for about 30 minutes before serving. Decorate with edible flowers.
  6. Cut into slices and serve.
  7. Enjoy!
  • If you want you can layer the cake with more layers depending on the dish you are using. Simply divide the 3 layers into smaller portions and create 4, 5, 0r even 6 layers.  You can also add 2-3 tablespoons of oat flour for the crust layer, it adds the cookie flavor, but remember then your cake won’t be 100% gluten free.

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