Vegan ice-cream Tiramisu cake - glutenfree coffee cake with cashews and dates
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Składniki
bottom layer
  • 150g dates (soaked)
  • 250g rolled oats (soaked)
  • 50g coconut oil
  • 50ml water from soaked dates and cashews
  • 1 teaspoon vanilla extract
  • 2 pinches of salt
  • ¼ teaspoon instant coffee
coffee layer
  • 250g cashew nuts (soaked)
  • 250g dates (soaked)
  • 200 g coconut oil
  • 120g maple syrup
  • 300ml water from soaked dates and cashews
  • 30g cocoa powder
  • 3 teaspoons vanilla extract
  • 25g instant coffee (or more If you like)
  • ½ teaspoon salt
top layer
  • 150g cashews (soaked)
  • 150ml water
  • 75g maple syrup
  • 50g coconut oil
  • 1 teaspoon vanilla extract
  • pinch of salt
decoration
  • 100g dark chocolate, grated
Wykonanie
bottom layer
  1. All the ingredients for the bottom place in a blender and blend to obtain a compact and uniform mass. The form with a diameter of 21cm line with baking paper for the cake to not stick. Press down into an even crust and refrigerate.
coffee layer
  1. In a bowl of a blender firstly put dates, coconut oil, maple syrup and water from dates and cashews. Blend at high speed until the ingredients have combined. Then add the cashew nuts and blend again, until you get a creamy and fluffy consistency. The more you blend the better. At the end, add the remaining ingredients: cocoa powder, vanilla extract, coffee and salt, and blend for the last time to mix. Pour the mass over previously prepared crust and put in the freezer.
top layer
  1. All the ingredients thoroughly belnd, until the mixture is thick and creamy. Then remove the mold from the freezer, pour it on top of the coffee layer (when it's already slightly frozen and no longer liquid), sprinkle with grated chocolate and place in the freezer overnight.
  2. Before serving, remove from the freezer for about 20 minutes to be able to cut the cake.
Recipe by Karolina Gawrońska - Fundacja Roślinna at https://karolinagawronska.pl/vegan-tiramisu-ice-cream-cake/