Raw Vegan Tiramisu
You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection
Seves: 9
Prep: 1 hour
Cool: 2 hours - overnight
Ingredients
BASE:
160 g rolled oats (1/2 Cup)
120 g Almond meal (1 Cup)
1 tablespoon Cacao powder
1 Shot espresso
2 tablespoon Almond butter, heaped
1 - 3 Tbs hot water
VANILLA CREAM:
300 g Silken tofu, drained
70 g Raw cashews (1/2 Cup)
140 g Natvia (3/4 Cup)
1 - 2 Tbs vanilla extract
CHOC COFFEE
300 g Silken tofu, drained
70 g Raw cashews (1/2 Cup)
90 g Natvia (1/2 Cup)
1 Shot espresso
30 g Cacao powder (1/3 Cup)
Extra cacao powder, for dusting
Method
- Soak the cashews in hot water for 30 minutes – 1 hour, drain and rinse and set aside.
- Combine the dry base ingredients in the bowl of a food processor, process until combined and fine. Add the espresso, almond butter and 1 tbs of water. Blitz until smooth. Add 1-2 more tbs of water until the mixture sticks between two fingers. Press into a deep lined 20cm square tray and refrigerate
- To make the vanilla cream layer. Combine the silken tofu, cashews, Natvia and vanilla in the bowl of a food processor. Blitz until smooth. Pour over the base, tap on the bench, cover and freeze until set.
- Combine the silken tofu, remaining cashews, Natvia, cacao powder, espresso and process until smooth. Pour over the vanilla, cover and place in the freezer for at least 2 hours, or overnight
- When ready to eat, remove from the freezer and place in the fridge for 20 minutes. Sprinkle with extra cacao powder. Using a hot knife, slice into 9-12 slices
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 12.6g | 10.6g | 16.2g | 1060 | 253 | 90g |
