Raw Vegan Tiramisu Tarts

These raw vegan tiramisu tarts are an excellent example of textures and flavors that work very well together. As it happens with raw desserts, making these tarts takes time but requires little effort.

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Raw Vegan Tiramisu Tarts

Raw Vegan Tiramisu Tarts


Ingredients

Scale

Base:

  • 2 cups hazelnut or almond meal
  • 1 tbs chilled coffee
  • ¼ cup cacao powder
  • 4 tbs organic sweetener – agave or maple syrup
  • 1 tsp vanilla extract or paste
  • ½ tsp salt

Creamy Coconut:

  • 1 cup raw cashews (soaked for at least 2 hours)
  • ¼ cup organic sweetener – agave or maple syrup
  • ½ cup coconut flour
  • ¼ cup coconut oil
  • ¼ cup coconut water
  • 1 tsp vanilla extract or paste

Choc Coconut:

  • 1 cup raw cashews (soaked for at least 2 hours)
  • ¼ cup coconut oil
  • ¼ cup organic sweetener – agave or maple syrup
  • ¼ cup coconut cream
  • 1 tsp cacao powder
  • 5 pitted medjool dates
  • 1 tsp vanilla extract or paste
  • ½ tsp salt

Topping:

  • ¼ cup melted coconut oil
  • ¼ cup maple syrup or dark agave
  • ¼ cup cacao powder
  • 1 tbs chilled coffee
  • 1 tsp vanilla extract or paste

Instructions

  1. Blend the base ingredients in a food processor until fully combined. 
  2. Squash into cupcake tins and place them in the freezer for 30 mins. Repeat for each layer.
  3. Allow to set overnight.

Notes

Find more of Mim’s recipes at Nourishing Nutters.

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