No-Bake Tiramisu with Mocha Mousse and Vanilla Cashew Cream

Post by: Alexandra Courts

(Posted in advance on our Instagram here)

Cashew cream? More like cashew dream! This cake was devoured within less than two days and I have no regrets.   

Ingredients:

For the crust…

    • 2 cups medjool dates
    • 1 cup soaked walnuts
    • 1/2 cup raw almonds
    • 3 tbsp flaxmeal
    • 2 tbsp bold coffee grounds
    • 2 tbsp maple syrup

For the mocha mousse…

    • 5 medjool dates (pitted)
    • 1.5-2 cups soaked raw cashews
    • 1/2-3/4 cup light coconut milk (1/2 can)
    • 1/4 cup cacao powder
    • 1/4 cup raw blue agave or maple syrup
    • 1 tbsp bold coffee grounds

For the vanilla cashew cream…

    • 1.5-2 cups soaked cashews
    • 3/4 cup cup light coconut milk (1/2 can)
    • 1/4 cup raw blue agave or maple syrup 
    • 2 tbsp pure vanilla extract

Directions:

1) For the crust, blend the soaked walnuts, raw almonds, flax meal, and coffee grounds until fine in texture. Add the dates and maple syrup, then continue blending until combined. 

2) Press the mixture into either an 8inch or a 9inch (depends on personal preference: smaller pan will make for a thicker, taller cake) cake pan lined with plastic wrap. Press the mixture into the pan firmly until level.

3) To make the mocha mousse, blend the cashews and coconut milk coarsely together. Add the remaining mousse ingredients and blend at high speed until the mixture is smooth. Add the mousse in heaping spoonfuls on top of the crust and spend the mixture out to the edges. Set aside in the freezer to chill. 

4) Blend the vanilla cashew cream ingredients on high speed until the mixture is smooth and spread it over top of the mocha mousse. 

5) Sift an even mix of raw cacao powder and bold coffee grinds (even cacao nibs if you have!) over the final layer. 

6) Set tiramisu in freezer for 1-2 hours before serving. Overnight also does the trick!

 Yield: 9″ Cake (8-10 slices) 

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Creamy Zucchini Noodle Pad Thai: raw, vegan, gluten-free, dairy-free, sugar-free, soy-free

By Megan Stulberg

I’m a sucker for pad thai. Always have been, always will be! Here’s a recipe for a raw pad thai dish that’s vegan-friendly and much healthier than its calorie-loaded counterpart.

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CREAMY ZUCCHINI NOODLE RAW PAD THAI

Ingredients:

  • 2 medium zucchini, either finely hand-sliced or spiralized
  • 2 medium carrots, chopped
  • 1/4 medium cabbage, chopped
  • 1 standard avocado, ripe
  • 1 handful raw cashews
  • 1 handful raw pumpkin seeds
  • 1 handful raw sesame seeds
  • Dash of raw Himalayan salt

For the dressing: 

  • 3 tbsp raw almond butter
  • 1-2 cloves garlic
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup or sweetener of your choice 1911826_10153909187275133_1590683635_n

Directions: 

1)  Create zucchini “noodles” by using a spiralizer or simply hand-slicing finely into long thin pieces. Prep all vegetables and toss in a large bowl to combine.

2) Whisk raw almond butter, garlic, lemon and maple syrup together in a bowl. If desired, add water until desired thickness is reached. Pour dressing over combined vegetables.

3) Top with seeds and nuts.

Serves 1-2. Enjoy! This dish is light, refreshing, and perfect for Summer.