Vegan Tiramisu with Coffee and Vanilla Cream

• Produce

  • 2 tbsp Cacao nibs
  • 2 tbsp Cacao powder
  • 2 cup Date

• Breakfast Foods

  • 1 cup Rolled oats

• Canned Goods

  • 1 1/2 cups Coconut cream

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 1 pinch Sea salt
  • 1 2/3 tbsp Vanilla

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1 cup Cashews
  • 2 cups Macadamia or pine nuts

• Drinks

  • 3 tbsp Coffee, ground
  • 1/4 cup Coffee, strong black
  • 1 Coffee layer

• Dairy

  • 1 Vanilla cream

• Other

  • Base
  • ¼ cup dairy-free creamer

Found on rawmanda.com

Description

Ingredients

• Base
• 1 cup dates
• 1 cup rolled oats
• 3 tablespoons ground coffee
• 2 tablespoons cacao powder
• 2 tablespoons cacao nibs
• -
• Vanilla Cream
• 2 cups macadamia or pine nuts
• 1½ cups coconut cream
• ¼ cup coconut oil
• ¼ cup dairy-free creamer
• 3 tablespoons maple syrup
• 1 tablespoon vanilla extract
• -
• Coffee Layer
• 1 cup cashews, soaked
• 1 cup dates
• ¼ cup strong black coffee
• 2 teaspoons vanilla extract
• pinch sea salt

Directions

• Place the cashews in a bowl, cover with water and soak overnight. The next day, drain and pat the cashews dry.
• Line a loaf pan with parchment paper and set aside.
• To make the base: Blend the oats into flour using a food processor. Add the remaining ingredients and process until the mixture sticks together when pressed with your fingers.
• Evenly press the base mixture into the prepared pan.
• To make the vanilla cream: Blend all of the vanilla cream ingredients in a high-speed blender until smooth.
• Evenly pour half of the vanilla cream into the prepared pan and set the remaining mixture aside. Chill in the freezer for at least 30 minutes.
• To make the coffee layer: Blend all of the coffee layer ingredients in a high-speed blender until smooth.
• Once the vanilla cream is firm, spread the coffee layer over the vanilla cream.
• Finally, spread the remaining vanilla cream over the coffee layer and return to the freezer to set overnight.
• Once all of the layers are firm enough to slice, lift the slab out of the pan and cut into squares using a sharp knife. You may need to leave the slab out on the counter to soften up for a few minutes to slice.
• Optional: Dust with cacao powder and garnish with an espresso bean.
• Store in the refrigerator for 1-2 days or in the freezer for 2-3 weeks.