Raw Vegan Tiramisu

Vegan desserts are my favourite desserts to make. I find them to be the most creative and beautiful form of "baking".

This is a new raw vegan dessert recipe I decided to try and it turned out great! I'v been wanting to do a raw vegan tiramisu for a while now so I'm glad I finally got the opportunity and I'm even more glad that they turned out so well.

For those of you who are unfamiliar with raw vegan "baking",  it just means that the dessert at hand is not cooked and is free of all animal by products. I myself am not vegan, nor am I vegetarian but raw vegan baking is honestly my favourite form of dessert. My family and boyfriend also love these desserts and none of them are vegan either... so they must be really good.

This creation in particular was a lovely balance of sweetness, mixed with a flavour punch which was the coffee. These are gluten free, dairy free, lactose free and refined sugar free... so nothing to feel guilty about! These also have very limit oil, only 1 tbsp of coconut oil in the whole dessert. Try these out and let me know what you think !

Crust:

1/2 c. almond flour

1/2 c. oatmeal

2 tbsp. pure maple syrup

1 tbsp. instant coffee + 1 tbsp. boiling water, combine

1/2 tbsp. cocoa

1/2 tsp. vanilla

"Cream" Layer:

1/2 c. raw cashews, soaked for at least 4 hours

1/4 c. coconut flour

1/2 a ripe banana

2 tsp. unsweetened apple sauce

2 tbsp. water

1/2 tsp. vanilla

1 tsp. pure maple syrup

Chocolate Mousse:

1/2 c. raw cashews, soaked for at least 4 hours

1/2 a ripe banana

2 tsp. unsweetened apple sauce

2 tbsp. coconut cream

1/2 tbsp. cocoa

2 tbsp. maple syrup

1 tsp. stevia

Espresso Topping:

1/3 tbsp. cocoa

1 tbsp. coconut oil

1 tsp. instant coffee + 1 tsp. boiling water,combine

2 tsp. stevia

1-2 tsp. pure maple syrup

1. Combine all crust ingredients in a bowl, mix well. Press firmly into the bottom of 6 cup cake moulds.

2. Combine all "cream layer" ingredients together in a food processor, process until a cream like texture has formed. Disperse evenly on top of crust layer.

3. Combine all chocolate mousse ingredients together in a food processor, process until a mousse like texture has formed. Disperse evenly on top of cream layer.

4. Combine all espresso topping ingredients in a bowl, mix well and pour evenly on top of chocolate mousse layer. Place in the freezer for at least 4 hours, then enjoy!