For 8 people
Preparation 40 minutes
Week time 12 hours
Cooling time 13 hours
120g white almonds
160g cashew nuts
60ml almond milk
250g cashew nuts soaked for 12 hours
120 ml water
60 ml coconut oil, melted
3 tablespoons instant coffee
1 tablespoon cream honey
310g cashew nuts soaked for 12 hours
320ml almond milk
50ml cream honey
2 teaspoons coconut oil, melted
1 teaspoon vanilla powder
6 tablespoons raw cocoa (powder)
Mix all the ingredients for the cake until you have the substance of crumb dough.
Make the coffee cream: Mix all ingredients into a smooth, even mixture.
Make the vanilla cream as well by mixing all ingredients together.
Divide half of the crumb dough over a gratin dish; do not press it too hard, as the crumb texture must remain intact. Pour half of the coffee cream, followed by half of the vanilla cream. Sprinkle with 2 tablespoons of cocoa and leave to freeze for 30 minutes.
Spread the rest of the crumb dough lightly over it and make layers again with both types of cream. Sprinkle the top with 4 tablespoons of cocoa and put the tiramisu in the freezer for 30 minutes. Then put the tiramisu in the fridge; preferably a whole night, so that all tastes can get well in.