Raw tiramisu cake

This three layered raw tiramisu is delightfully soft and creamy with a dominant coffee flavour, a perfect comfort food.

• serves

  6

• prep

  30 minutes

• difficulty

  Easy

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Chocolate

episode • Paradise Kitchen Bali • 

adventure • 

22m

G

episode • Paradise Kitchen Bali • 

adventure • 

22m

G

Ingredients

Base

• 155 g (1 cup) raw cashews
• 75 g (½ cup) peeled hazelnuts
• 2 tbsp instant coffee powder
• 160 g (1 cup) pitted dates
• 2 tbsp cocoa powder
• 50 g cocoa butter, melted
• 1 tsp vanilla extract

Chocolate layer

• 235 g (1½ cups) raw cashews, soaked overnight, drained
• 1 tbsp instant coffee powder
• 135 g (¾ cup) pitted dates
• 170 ml (⅔ cup) oat milk
• 40 g (⅓ cup) cocoa powder
• 65 g cocoa butter
• 60 ml (¼ cup) coconut nectar
• 75 g (⅓ cup) melted dark chocolate

Top layer

• 120 g (¾ cup) raw cashews, soaked overnight, drained
• 30 ml Kahlua, or other coffee liqueur (optional)
• 185 ml (¾ cup) coconut cream
• 60 ml (¼ cup) melted coconut oil
• 60 ml (¼ cup) coconut nectar
• 1 tsp vanilla extract

To serve

• Cocoa powder, for dusting
• Cocoa nibs, for sprinkling

Freezing time: 1 hr

Chilling time: 4 hr

You will need to begin this recipe 1 day ahead

Instructions

1. To make the base, place all the ingredients in a food processor and process until a sticky paste is formed. Using your fingers, press the mixture in a lined 20 cm square baking tin. Place in the freezer while you make the next layer.

2. To make the chocolate layer, place all the ingredients in a blender and process until smooth. Remove the base from the freezer and pour the chocolate mixture over the top. Return to the freezer for at least 1 hour.

3. For the top layer, place all the ingredients in a blender and process until smooth. Remove the cake from the freezer and pour the cream layer over the top. Refrigerate for 4 -6 hours or until firm.

4. To serve, dust with cocoa powder, then sprinkle with cocoa nibs and cut into slices.

Experience Bali like the locals on Paradise Kitchen Bali with Lauren Camilleri.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Chocolate

episode • Paradise Kitchen Bali • 

adventure • 

22m

G

episode • Paradise Kitchen Bali • 

adventure • 

22m

G