RAW vegan tiramisu inspired cake

Gluten and refined sugar free

 4 different textures, 4 different flavours. 4 layers of pure bliss.

 

Recently I returned from a breathtaking trip to Cyprus - full of inspiration, full of new food discoveries and explorations. So here I celebrate the magic of the local superfood - CAROB, which comes from the pods of the ever green tree of Carob. Carob powder is a very unique taste experience - the flavour is a blend of caramel, cacao and a moderate touch of sweetness. And has so many health benefits. And obviously it is one of the main ingredients of this cake.

 

 

Ingredients:

 

For the base:

 

1 cup sprouted buckwheat

1/2 cup oats

6 medjool dates

a pinch of Himalayan salt

a pinch of cinnamon

1 tsp ground Chicory (a healthy coffee substitute)

a splash of coconut water or (alkaline) water

 

For the layers:

 

Layer 1:

 

2 TBS carob powder

1 cup soaked cashews

3 medjool dates or 1 big TBS of raw honey

a pinch of Himalayan salt
a splash of coconut water or (alkaline) water

 

Layer 2:

 

1 cup soaked cashews

2 TBS ground Psyllium husks

3 medjool dates or 1 big TBS of raw honey

a (BIG) pinch of vanilla bean powder

a pinch of Himalayan salt

a splash of coconut water or (alkaline) water
 

Layer 3 (frosting):

 

1/2 cup soaked cashews

1/2 cup organic plain coconut yoghurt

a (BIG) pinch of vanilla bean powder

2 medjool dates of 1 TBS of raw honey

 

 

 

Instructions:

 

Blend the base ingredients together (except the oats), mix in the oats. Distribute the "dough" in the mould evenly.

 

Blend the first layer ingredients until perfectly smooth and silky. Pour over the base layer. Place the mould into freezer and leave until the cream is perfectly firm.

 

Meanwhile blend all the ingredients (except psyllium husks) of the layer 2 - until silky smooth. Slowly start stirring in the ground psyllium husks. Keep stirring until the texture gets ticker. This layer is supposed to have texture and flavour of a MARSHMALLOW. Pour the mixture over the first layer. Place the mould into freezer and leave for 2 hrs or until perfectly firm (can be also overnight).

 

Once all the layers are perfectly firm, remove the cake from the mould. Let it adjust to the room temperature for max 10 min. Meanwhile start preparing the frosting by blending all the ingredients together until silky smooth. Pour the mixture over the cake. While pouring the frosting, it is important to ensure that the cake is still very cold - this way you can play around with the frosting, it will stick to the sides of the cake beautifully.

 

Decorate with berries and serve immediately.

 

Much love,

Inga