TIRAWMISU TRIO

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TIRAWMISU TRIO

Yield: 16

Author: ROOT Mindful Nutrition

Prep time: 30 MinInactive time: 20 MinTotal time: 50 Min

This frozen dessert was intitially named RAW VEGAN TIRAMISU reinventing the classic tiramisu into a dairy-free, gluten-free, vegan dessert.But after making it and having it tested by friends, we came to the conclusion that it could not be called Tiramisu, as despite all efforts to combine the coffee, cacao and mousse factors... the result is still far from the classic Italian recipe! that being said, it was absolutely addictive and the responses I got from my instagram Story on it, led me to call it:TIRAWMISU TRIOWhat I love about this dessert is that it is much simpler than it looks- It contains 3 layers, for which all you have to do is blend the ingredients together in a food processor until smooth. Each layer gets frozen, before adding the next. and that's it!Then you keep it in the fridge for a few days...I urge you to get the ingredients and try it for yourself!

Ingredients

THE BASE

• ½ cup hazelnuts
• ½ cup almonds
• ½ cup pecans
• 10 Medjool dates
• 1 tbsp finely grounded coffee (coffee powder)
• 2 tbsp cacao powder
• 1 tsp vanilla extract
• a pinch of fine sea salt

THE MIDDLE LAYER

• 1½ cup cashews, soaked overnight
• 6 Medjool dates
• ⅓ cup melted raw dark chocolate
• 3 Tbsp maple syrup
• ⅔ cup nutmilk
• 4 tbsp cacao butter, melted
• ⅓ cup cacao powder
• 2 tsp freshly grounded coffee

THE TOP LAYER

• 1 cup Brazil nuts, soaked overnight
• 1 cup full-fat coconut cream (the thick part of the coconut milk when refrigerated)
• 3 tbsp coconut oil
• 2 tbsp maple syrup
• 1 tsp of vanilla extract
• (Garnish: more cacao powder + cacao nibs)

Instructions

DIRECTIONS

1. THE BASE: Process all base ingredients in your food processor until sticky.
2. With your fingers, press into a 8" springform pan and press down into an even crust, going up the edges a little all around. Put in the freezer.
3. THE MIDDLE LAYER: process all these ingredients until smooth.
4. Pour into the pan over the crust and put the cake back into the freezer.
5. TOP LAYER: Blend your ingredients but only pour them over the chocolate layer once it has hardened.
6. Let sit in the freezer for at least 4 hours (or overnight)
7. Before serving, dust the top with cacao powder and sprinkle with some cacao nibs
8. (Note: Use an 8-inch springform pan or a smaller one when you want to make the cake "higher" in size)

Nutrition Facts

Calories

332.67

Fat (grams)

22.54

Sat. Fat (grams)

7.47

Carbs (grams)

32.07

Fiber (grams)

4.48

Net carbs

27.60

Sugar (grams)

23.59

Protein (grams)

4.95

Sodium (milligrams)

51.73

Cholesterol (grams)

0.37

Did you make this recipe?

Tag @root_mindfulnutrition on instagram and hashtag it #rawvegantiramisu