用料
| “Ladyfinger” Layer: | |
| walnuts | 1 cup |
| dates | ¾ cup |
| instant espresso powder | ¼ tsp |
| coconut oil, liquefied | 2 tbsp |
| warm water | 2 tbsp |
| pure vanilla extract | 1 tsp |
| Chocolate Mousse Layer: | |
| walnuts, pre-soaked and strained | ¾ cup |
| raw cashews, pre-soaked and strained | ¾ cup |
| dates, pitted | ¾ cup |
| maple syrup (use raw agave for raw version) | 6 tbsp |
| unsweetened vanilla almond milk | 6 tbsp |
| coconut oil, liquefied | 4 tbsp |
| cacao powder | 3 tbsp |
| unsulphured blackstrap molasses | ½ tbsp |
| pure vanilla extract | 1 tsp |
| instant espresso powder | 1½ tsp |
| salt | ½ tsp |
| Cream Layer: | |
| raw cashews, pre-soaked and strained | ½ cup |
| unsweetened vanilla almond milk | ¼ cup |
| coconut oil, liquefied | 2 tbsp |
| maple syrup (or raw agave for raw version) | 2 tbsp |
| pure vanilla extract | 1 tsp |
RAW TIRAMISU的做法
Process all base layer ingredients to combine into a fine sticky mixture in a food processor. Scoop out into a 6″ springform pan and press down into an even crust, going up the edges a little all around. Place in the freezer while working on next step.
Blend all chocolate mousse layer ingredients in a power blender until smooth. Pour into the pan over the crust, tap the pan lightly on the counter and even out the top. Place the pan in the freezer while working on the next step.
Clean out your blender and blend all cream layer ingredients together into a smooth mixture. Spoon this mixture over the previous layer in the cake pan, being careful not to pour it in all at once so the layers don’t mix. Smooth out the top. Cover the pan and freeze for 6 hours or overnight.
Prior to serving, dust the top with a bit of additional cacao powder, sprinkle with some cacao nibs and enjoy! Keep the cake frozen until serving.