Raw tiramisu mousse cake

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Raw tiramisu mousse cake


Ingredients

  • Crust:
  • 1/2 cup shredded coconut
  • 1/2 cup raw cashews, soaked
  • 2 tablespoons coconut oil melted
  • 2 tablespoons maple syrup
  • Chocolate Mousse Layer:
  • 3/4 cup raw cashews, soaked
  • 2 tbsp maple syrup
  • 40g melted dark chocolate
  • 2 tbsp espresso coffee, cooled
  • 1 tbsp coconut oil
  • 1 tsp pure vanilla extract
  • 3 tbsp almond milk
  • Coffee mousse Layer:
  • 3/4 cup cashew
  • 40g cocoa butter
  • 2 dates, pitted
  • 3 tbsp espresso coffee, cooled
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil
  • 3 tbsp almond milk
  • 1 tsp pure vanilla extract
  • Cream Layer:
  • 3/4 cup raw cashews
  • 40g cacao butter
  • 3 tbsp coconut cream
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract

Instructions

  1. Process all base layer ingredients in your food processor until sticky.
  2. Press the mixture into cake tin and place in the freezer to set while you work with your filling.
  3. In a food processor, process chocolate mousse ingredients until smooth.
  4. Spread the mixture evenly over the base layer, return to the freezer.
  5. Once it has hardened.
  6. Process coffee mousse layer until smooth, spread mixture over the chocolate mousse layer.
  7. Back in freezer. Process cream layer, spread evenly and freezer to set overnight.
  8. Before serving, dust the top with cacao powder.

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