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Raw vegan tiramisu cake
40 m active | 12 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 570
  • Fat about 40g
  • Carbohydrates about 44g
  • Protein about 12g
This is needed
This is needed for 8 piece
Base
  • 80 g ground almonds
  • 30 g hazelnuts
  • 7 Medjool dates, pitted
  • 1 tbsp instant coffee
  • 2 tbsp cocoa powder
  • 1 pinch salt
  • 1 tsp vanilla paste
Chocolate layer
  • 200 g cashew nuts, soaked overnight in water
  • 100 g Medjool dates, pitted
  • 40 g dark chocolate, melted
  • 50 ml maple syrup
  • 175 ml almond drink, warm
  • 4 tbsp cocoa butter, melted
  • 4 tbsp cocoa powder
  • 2 tsp instant coffee
Cream layer
  • 3 tbsp coconut oil, melted
  • 60 g cashew nuts, soaked overnight in water
  • 150 ml coconut milk or coconut cream*
  • 2 tbsp agave syrup
  • 1 tsp vanilla paste
To decorate
  • a little cocoa powder
  • a little Cocoa Nibs
Tools
  • One springform pan (approx. 20 cm in diameter)
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And that's how it's done
And that's how it's done
Base
Place all the ingredients in a food processor or blender and puree until sticky. Using your fingers, press into a tin (approx. 20 cm in diameter) lined with cling film (base and sides), place the tin in the freezer immediately.
Chocolate layer
Place all the ingredients in a powerful blender and puree into a smooth mixture. Spread over the base layer, return the tin to the freezer.
Cream layer
Place all of the ingredients in a food processor or blender and puree until smooth, spread on top of the hardened chocolate layer. Place the cake in the freezer for 4 hours (or ideally overnight). * Coconut cream is the part of the tinned coconut milk that becomes hard when stored in the fridge overnight.
To decorate
Dust with cocoa powder and decorate with cocoa nibs before serving.