Raw Tiramisu cake

1.5 cups almonds (soaked overnight, or for a minimum of 3 hours)
2 cups of cashews (soaked overnight, or for a minimum of 3hours)
Vanilla extract
1/2 cup of dates (soaked for 1 hours min)
2 Ts coconut oil
coconut meat (I used soaked shredded coconut)
husk or lecithin (optional)
raw cacao powder
raw carob or some instant coffee
himalayan salt

First you need to make Cashew Milk: in a blender, put 1 cup of soaked cashews and 3 cups of water, add a good ts of vanilla extract, a pinch of salt. Blend and then pour in a sieve over a bowl so you can get the milk. Set aside.

Then you need to make the cake, and you will need to use your food processor for this: put 1/2 cup of soaked dates, 1 cup of soaked cashews and 1.5 cup of soaked almonds, 1 Ts of coconut oil, 2Ts Raw cacao powder and 1Ts carob powder, 2 Ts maple syrup (it’s not raw but together with the carob powder it gives a little bit of a coffee taste, I used some organic instant coffee), 1 ts vanilla. Process until it forms a sticky paste. Then, make the cream! In the Blender, pour 2 cups of cashew milk and 1 cup of coconut meat. As I didn’t have a real coconut, I soaked shredded coconut in water for about 1 hour and that was my coconut meat! I also add about 1 cup of soaked cashews, 1 Ts of raw honey and 1Ts coconut oil. As an option, depending on how firm you want the cream, you can add some husk or lecithin to the mixture. Blend and set aside.

Finally you need to make layers in a cake pan: put one layer of cake… top it with one layer of cream. Put in the freezer until it’s hard. Then you can spread another layer of cake followed by the rest of the cream. Put a bit of cacao powder or carob powder on top and put the whole in your fridge for 2 hours or so (until the 2 bottom layers soften).