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Monday, 9 October 2017

Vegan no-bake tiramisu recipe

Vegan, gluten-free, wheat-free, natural sugar

Who can resist coffee?! I know I can't!
I've wanted to make tiramisu for ages and it's finally happened. I bring to you, RAW & guilt-free tiramisu with a rich no-bake brownie base, a coffee, chocolate & vanilla topping with a dash of cacao/cocoa powder topped off with coffee beans...yum!

I love using Pipkin coconut butter in my recipes. It melts perfectly and gives a delicious coconutty undertone.
I can't get over this recipe! It's fastly become my favourites to make and enjoy. 
It's quick, easy and can be enjoyed within a few hours. A perfect guilt-free dessert or snack!

Preparation- Overnight
Freezing time- 2-4 hours
Serves- Approximately 10
Level- Easy

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Ingredients for the base
-120g of nuts (I use hazelnuts & almonds)
-30g of cocoa powder
-4 teaspoons of coffee powder (I use espresso)
-225g of dates (De-stoned & soaked)
-1 tablespoon of date nectar

Ingredients for the filling
-200g of cashew nuts (Soaked overnight & drained)
-30g of coconut butter (Melted)
-30g of coconut oil (Melted)
-4 tablespoons of maple syrup
-2 teaspoons of vanilla extract
-2 tablespoons of almond milk

-1 tablespoon of cocoa powder
-1 & 1/2 teaspoons of coffee powder

Garnish
-Cacao powder
-Coffee beans
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To make the base
Step 1- Line a square baking tin with greaseproof paper.

Step 2- Place the nuts, cocoa powder and coffee powder into a food processor/blender and whizz up until sand-like.

Step 3- Add in the drained dates and date nectar (optional) and whizz up until it's combined and sticks together in a thick mass.
Step 4- Press the mixture into the lined baking tin and pop into the fridge whilst you make the filling.

To make the filling
Step 1- Place the soaked & drained cashew nuts into a food processor/blender along with the melted coconut butter, melted coconut oil, maple syrup, vanilla extract and almond milk.
Whizz up until smooth. This will take around 5-8 minutes on high.

Step 2- Divide the mixture in half into separate bowls, then add the cocoa powder to one of the bowls making the chocolate layer, leaving the other vanilla.

Step 3- Pour the chocolate layer onto the base and level with a spoon.
Pop into the freezer to set for around 1 hour.

Step 4- Add on the vanilla layer and pop into the freezer for 1 hour to set.
Once set, remove from the pan and cut into squares.

Serve with a dash of cocoa powder and top with coffee beans (optional).


Store in the fridge in a sealed container and enjoy within a few days.

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Holly Jade
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