Raw Tiramisu Slices with Tea Infused Coconut Cream

Chocolate, tea infused coconut cream, tiramisu..... yes you heard right, read on to find out all the details on how to make these bad boys.

Ingredients:

For the base..

• 1/2 cup cashews
• 1/2 cup oats
• 1/2 cup dates
• 2 tbsp cacao powder
• 1 tbsp coconut oil
• 1 tsp instant coffee granules
• 1 tbsp honey (may need more depending on how sticky your mixture is)

For the vanilla cream layer..

• 1 1/3 cup cashews Dash of vanilla extract 2 tbsp coconut oil
• 3 1/2 tbsp honey
• 1/3 cup coconut cream 1/4 plant based milk

For the chocolate layer..

• 1 tbsp coconut oil
• 1 tbsp coconut cream
• 1 tbsp cacao powder
• 1 tbsp honey
• 3 1/2 tbsp freshly brewed coffee

For the tea infused cream..

• 4 tbsp coconut cream
• 1 heaped tbsp honey
• Dash of vanilla
• 3 tbsp freshly brewed Jasmine Silver Needle Tea

Method:

1. To make the mocha base, add the nuts into a food processor and blitz for a few seconds until slightly crushed.
2. Add in the rest of the base ingredients and blend again until everything is well combined. Pour the mixture into a baking dish/ container and firmly press the mixture to create a smooth base. Pop this into freezer to set whilst you make the other layers.
3. For the vanilla cream, add all of the ingredients into a high powered blender or food processor and blend until smooth and creamy.
4. Pour this over the base layer and return the cake to the freezer and allow to set for at least 3 hours.
5. To prepare the chocolate topping, combine the coconut oil, coconut cream, cacao and coffee and mix well until smooth and creamy.
6. Once the cake layer have set and pretty firm, slice into portions and drizzle with a little of the chocolate sauce mixture.
7. Mix together the coconut cream, honey, vanilla and tea and serve alongside the cake slices.
8. Enjoy!