GLUTEN-FREE VEGAN TIRAMISU {RAW & PALEO}

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NGREDIENTS

"Ladyfingers" Layer Ingredients:

3 cup walnuts (not soaked)

2 cups medjool dates, pre-soaked (see notes above)

¼ cup strong coffee

⅛ tsp raw ground vanilla bean

pinch of salt

Chocolate Mousse Layer Ingredients:

1½ - 2 cups medjool dates, pre-soaked (see notes above)

Cream from 2 cans of full fat coconut milk (see notes above. Note: for a raw version, use 1½ cups raw coconut cream)

1½ cups walnuts, pre-soaked

½ cup very strong coffee

¼ cup coconut oil, melted

¼ cup cocoa powder {use raw cacao powder for raw version}

½ tsp raw ground vanilla

pinch of salt

½ cup coconut water (or regular water. I used reserved coconut water from one of the cans in the previous step)

2 tbsp agar agar flakes

Vanilla Cream Layer Ingredients:

1 cup cashews, pre-soaked (see notes above)

¼ cup coconut oil

½ cup coconut water or water (I used reserved coconut water from one of the cans in the previous step).

5 tbsp maple syrup

⅛ tsp raw ground vanilla bean

Topping:

A bit of extra cocoa/raw cacao powder for dusting + optional cacao nibs for garnish

INSTRUCTIONS

Place walnuts in a food processor and process until mixture is fine and crumbly. Add in all remaining "ladyfingers" layer ingredients and process until the mixture is more or less smooth. Transfer contents into a 9" springform pan and press base layer down evenly. Place the pan in the freezer while working on the next step.

Place all chocolate mousse layer ingredients, except for coconut water and agar-agar (last two ingredients) in your blender and blend until mixture is smooth (a good blender like a Vitamix works best). Set aside.

Place coconut water and agar agar in a small saucepan and warm on medium-low heat until the agar-agar flakes are dissolved, stirring occasionally. Do not overcook, and do not allow the mixture to come to a boil. Just heat until the flakes just dissolve. Add this agar-agar mixture to the blender with the chocolate mousse ingredients and blend through to incorporate the two mixtures together. Pour into the springform pan over the base layer and place back in the freezer for about an hour to chill and harden.

Prepare the vanilla cream layer by placing all the ingredients into a clean blender and blend until the mixture is smooth. Set aside at room temperature. Once the chocolate mousse layer has been chilled for about an hour, pour the vanilla cream layer into the pan over the chocolate mousse. Return cake to the freezer for at least 2-3 more hours.

Once the cake has chilled in the freezer for a total of 4 hours, remove the side of the pan and transfer cake onto a serving plate. Dust the cake with some cocoa powder. I used some cacao nibs as well for garnish. Now that the cake is ready, transfer it into the fridge and keep it refrigerated. You can serve right away as a chilled cake, but it's much more amazing after thawing out a little in the fridge as it actually becomes mousse-like. Alternatively, you can keep it frozen for longer storage.