Yield: 4-6 Servings

For the Crust:

150 gr Macadamia nuts ( Soaked 2h)

6-7 dates

pinch sea salt

2 Layer :

100 gr dates cream

50 gr coconut oil

20 gr raw cocoa beans melt with water or dry coffee or 2 espresso 

3 Layer:

200 gr ground almonds

200 ml almond’s milk

50 gr agave juice

50 dates cream 

1 tsp vanilla 

cocoa powder to drizzle

  1. Start blending the ingredients for the first layer, the crust.
  2. Place the sticky crust in a spring form size 18- 22 cm.
  3. Blend all the ingredients for the second layer and spread it on the first layer.
  4. Blend the rest of the ingredients for the third layer and spread it gently on the top of the previous layers.
  5. Place your Tiramisu in the fridge for a few hours before serving or 1 hour in the freezer.
  6. Last 4- 5 days in the fridge.

TIP: Usually I use dry coffee, be careful! Add little water 3-4 tbsp. Instead of using 200 gr of ground almonds I used almond’s milk leftover, you can try to substitute your almonds ground with 100 gr of almonds milk leftover and to see how it works :-), if you like it. Check for my dates cream recipe.

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