Food Photographer/Stylist and Author of the Baking Blog Coco e Baunilha
Born in Paris, Living in the Algarve, Portugal
Instagram: @cocoebaunilha | cocoebaunilha.com
o 150 g walnuts (or others nuts, oats)
o 150 g dates (soaked in hot coffee with rum)
o 1 tsp raw cacao powder
o 1 pinch of sea salt
o 1 tsp vanilla paste (or extract) Vanilla Filling
o 350 g raw cashews (soaked in cool water overnight)
o 2 tsp vanilla paste
o 1 can (400 ml) full-fat coconut milk, chilled (only firm cream)
o 100 ml coconut oil
o 150 ml maple syrup (or agave)
o Pinch of sea salt Coffee Filling
o 50 ml strong espresso coffee (or coffee liqueur)
o 1 tbsp raw cacao powder
• In a food processor, blend the nuts with cocoa and salt. Then add the dates (drained) and vanilla and blend until crumbly. Press the mixture into the bottom of a 20 cm square plastic wrap– lined cake tin. Cover tightly and put in the freezer to set while you make the cream layer.
• Drain the cashews. Throw vanilla filling ingredients into a food processor and blend for about 3 minutes, until it forms a dough-like consistency, adding a tablespoon of coconut milk or fresh water as needed. Remove half of the mix and put aside. Add the espresso and cocoa powder to the remaining mix and blend together. Spread ¹⁄³ vanilla filling over the bottom layer and freeze for 5 minutes. Then spread the coffee filling over the vanilla layer and freeze again. Finally, spread the remaining vanilla filling on the top. Cover and put into the freezer to set.
• When ready to serve, gently take the tiramisu out of the pan, dust with cacao powder and slice into squares with a sharp knife.