Vegan “Dream Tiramisu”

Ingredients for 5 servings:

• 30 g hazelnuts, ground
• 80 g almonds, ground
• 7 dates (Medjool dates)
• 1 tbsp instant coffee powder
• 2 tbsp cocoa powder, unsweetened
• 1 tsp vanilla extract
• 1 pinch of salt
• 200 g cashew nuts
• 100 g dates (Medjool dates)
• 40 chocolate, dark, vegan, melted
• 50 ml maple syrup
• 175 ml almond milk (almond drink), warm
• 4 tbsp cocoa butter, melted
• 30 g cocoa powder, unsweetened
• 2 tsp instant coffee powder
• 160 g cashew nuts
• 350 ml coconut milk or coconut cream
• 6 tbsp coconut oil, melted
• 1 tbsp agave syrup
• 1 tsp vanilla extract
• Cocoa powder, unsweetened, for dusting
• e.g. cocoa nibs

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

from the show “The Perfect Dinner” on VOX from 04.08.2020

Blend all the ingredients for the base well until a sticky mass forms. Press it into a round baking pan with your fingers, remembering to seal the edges, and freeze immediately. For the chocolate layer, soak the cashews in water overnight. Now you need a powerful blender. Blend all the ingredients in it until you get a smooth mixture. Spread this mixture over the base and return it to the freezer. For the cream layer, soak the cashews overnight again and add all the ingredients to the blender. This time, however, only add this layer to the chocolate layer once it has hardened. Leave the cake in the freezer for 4 hours or overnight. Dust with cocoa powder and decorate with cocoa nibs before serving. Tip: I used a 20 cm springform pan; using a smaller pan will make the cake taller. Ida prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 2 in Berlin on Tuesday, August 4, 2020.