Vegan Tiramisu in raw food quality

Ingredients for 10 servings:

• 310 g date(s), pitted
• 0.12 liters of oil (coconut), liquid
• 1 vanilla pod(s), pulp
• 0.12 liters almond milk (almond drink) (1 part almonds, 2 parts water)
• 560 ml almond flour
• e.g. oil, (coconut)
• 0.12 liters of water
• 1 tsp, heaped cocoa powder, (raw), slightly defatted
• 625 ml almond milk (almond drink) (1 part almonds, 2 parts water)
• 70 g date(s), pitted
• 10 mg algae (red algae – Irish moss), dried, washed, soaked in water for 4 hours
• Water for soaking
• 3 tbsp agave syrup
• 190 ml cocoa powder, (raw), slightly defatted
• 1 tsp, heaped powder, sunflower lecithin
• 6 tbsp oil (coconut), liquid
• 1 banana(s), ripe
• 0.12 liters of water
• 1 tsp, heaped cocoa powder (raw), slightly defatted
• 80 ml macadamia nuts, soaked in water for 30 minutes
• 80 ml almond milk (almond drink)
• 1 tbsp agave syrup
• 1 tsp, crushed powder (sunflower lecithin)
• 8 tbsp oil (coconut), liquid
• n. B. Cocoa powder, (raw), slightly defatted

Instructions

Working time approx. 40 minutes; Rest time approx. 16 hours; Total time approx. 16 hours 40 minutes

Blend the dates in a food processor until a dough forms, then transfer to a mixing bowl. Add the coconut oil, vanilla bean pulp, salt, and almond milk, and mix everything together. Gradually add the almond flour and knead everything well into a dough. Grease an 18-20 cm cake ring and its base with coconut oil. Pour half of the previously prepared dough into the ring and press down to form an even base. Reserve the other half for later. Add 1 teaspoon of raw cacao to the water and stir in with a whisk. Pour this liquid over the dough in the ring and let it absorb. Finely chop the 70 g of dates and place them in a blender along with the almond milk. Blend on high until smooth. Then add the softened Irish Moss and blend again until smooth. Now add the agave syrup and raw cacao powder and blend briefly. Finally, add the sunflower lecithin and coconut oil and mix briefly one last time until the mixture is also combined. The consistency should now be more like a cream than a liquid. Pour about 1/3 of this cream into the dish over the batter. Then slice a banana and place these banana slices on the cream. Pour the rest of the cream on top to cover the banana slices. Cover the dish with cling film and place in the refrigerator to allow the cream to set. This will take about 3-4 hours. Once the cream has set, you can shape the second half of the batter to fit into the cake ring or springform pan. Carefully place the batter on top of the cream. Add the raw cacao powder to the water and stir in with a whisk. Pour this liquid over the batter in the dish and allow it to absorb. Be careful not to let the liquid reach the edges too much; you want it to be absorbed into the batter. For the top layer, mix the macadamia nuts and almond milk in a blender until creamy. Add agave syrup, sunflower lecithin, and coconut oil and blend briefly again. Pour this light cream into the dish and return it to the refrigerator to allow this final layer to set. Ideally, do this overnight. Finally, sprinkle the tiramisu with raw cocoa powder. Remove the cake ring.