¾ cup hazelnuts
¾ cup walnuts
⅓ cup almond meal
½ cup Medjool dates
2 tbsp. virgin coconut oil melted
1 cup raw cashew nuts (soaked for 6 hours)
½ cup almond milk
¼ cup maple syrup
2 tsp. vanilla extract
¼ cup espresso coffee
6 dates, seeds removed (soaked for at least 6 hours)
2 tbsp. raw cacao powder
In a food processor blend all of the base ingredients to rough dough. Place ½ of the mix into 4 lined medium sized ramekins, spread evenly and press down to compact. Place in the fridge and set remainder of dough to one side at room temperature.
In the food processor add the cashews, almond milk, maple syrup and vanilla blend until it’s smooth. Pour half of the vanilla cream in a bowl and set aside.
To make the coffee cream keep the other half of the vanilla cream in the blender and add the coffee, dates, cacao powder, and blend again to combine all the ingredients.
To assemble the individual tiramisus, layer of coffee cream on top of the base, followed by a layer of vanilla cream and repeat that twice. The top layer should be of vanilla cream. Top with a tiny coffee bean to decorate.
Refrigerate for 2 hours or more so the tiramisu can set.