Raw Desert Tiramisu Cake



  • Base
  • ½ cup hazelnuts
  • 1 cup almonds
  • 10 Medjool dates
  • 1 tbsp finely ground coffee (coffee powder)
  • 2 tbsp cacao powder
  • 1 tsp vanilla extract
  • a pinch of fine sea salt
  • Mousse Layer
  • 1½ cup cashews, soaked overnight
  • ¾ cup Medjool dates
  • ⅓ cup melted the raw dark chocolate
  • ¼ cup maple syrup
  • ⅔ cup almond milk, room-temperature
  • 4 tbsp cacao butter, melted
  • ⅓ cup cacao powder
  • 2 tsp freshly grounded coffee
  • Cream Layer
  • ¾ cup cashews, soaked overnight
  • ¾ cup full-fat coconut milk or cream*
  • 3 tbsp coconut oil
  • 3 tbsp agave syrup
  • 1 tsp of vanilla extract
  • more cacao powder
  • cacao nibs
  • the upper hardened part of the coconut milk in a can when you leave it in the fridge overnight


  1. Process all base layer ingredients in your food processor until sticky.
  2. With your fingers, press into an 8" springform pan and press down into an even crust, going up the edges a little all around.
  3. Put in the freezer.
  4. For the middle layer, process all the ingredients until smooth and well combined.
  5. Pour into the pan over the crust and put the Cake back into the freezer.
  6. Blend your ingredients for the cream layer but only pour them over the chocolate layer once it has hardened.
  7. Let sit in the freezer for 4 hours or overnight
  8. Before serving, dust the top with cocoa powder and sprinkle with some cacao nibs
  9. Note: Use an 8-inch springform pan or a smaller one when you want to make the cake "higher" in size

Author: vanillacrunnch.com/raw-vegan-tiramisu-cake/