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Raw tiramisu blender cake


A hot cup of coffee is one of our favourite morning rituals, though we do have a couple of people in the office trying to reduce their caffeine intake, because sometimes it can get a little out of hand! This recipe is raw, gluten free, dairy free and refined sugar free – we’ve used our UMF 10+ Raw Manuka Honey because it won’t be heated, meaning that the naturally occurring enzymes will remain intact, thanks to the lack of heat required to create this delicious, 100% natural tiramisu recipe. 
 
If you, like Renee and Talia are looking to reduce your caffeine intake, try using decaf coffee for this 100% natural raw coffee recipe – it will give you pretty much the same flavour, and if you’re looking for even more antioxidants, try adding a teaspoon of mushroom powder to support brain function. Many raw treats can be quite different to what we expect for the OG version. This one is definitely a different texture, but the flavour remains the same and you can either freeze this as a whole cake, or freeze in little cupcake pods to take out whenever you’re a bit peckish. 
 
Packed full of nuts, coconut, raw Manuka Honey and delicious dates, this yummy raw coffee cake is not only delicious, but also very good for you. 
 
So… Get your blender ready and lets get to it! 


Ingredients 
Base 

  • 1 1/2 cups raw walnuts (not soaked) 

  • 1/2 cup raw cacao nibs  

  • 10 regular dates, soaked in boiling water for 15 mins 

  • Pinch of sea salt 

Coffee Layer 

  • 1 cup raw cashews (soak 2 cups in water and a pinch of salt for 2 hours – 1 cup will be used for your coffee layer, and 1 cup will be used for your vanilla layer) 

  • 1/2 teaspoon vanilla bean paste (or vanilla extract if you can't buy this) 

  • 1/8 tsp sea salt 

  • 1/4 cup raw Manuka honey (we’ve used UMF 10+) 

  • 1/4 cup melted coconut oil 

  • 1/4 strong cup espresso coffee (if you’d prefer decaf, it won’t affect the flavour at all, so go ahead!) 

Vanilla Layer 

  • 1 cup soaked raw cashews 

  • 1/2 teaspoon vanilla bean paste (or vanilla extract if you can't buy this) 

  • 1/8 tsp sea salt 

  • 1/4 cup raw Manuka honey (we’ve used UMF 10+) 

  • 1/4 cup melted coconut oil 

TOPPING 

1 cup coconut whipping cream 
1 tbsp raw manuka honey 
cocoa powder 
cacao nibs 



BASE 

  • In a food processor or your Vitamix, place in cacao nibs and blend until they're a semi-fine powder. Add dry walnuts and blend until they crumble then blitz in the soft soaked dates until it all comes together. 
  • Press into the bottom of a 20cm square plastic wrap lined cake tin, flatten and pop into the fridge to harden while you make your top layers. 

COFFEE LAYER 

  • Rinse out your blender, then add the cashews and blend on low, squishing down the sides until the cashews become a paste. Set half the mix aside for your vanilla layer. 
  • Add all of the remaining layer ingredients to the blender and blend on low until it forms a smooth paste.  
  • Add the espresso to the remaining mix and blend together. Spread over the bottom layer of your tiramisu. Freeze for 30 mins or until hard. 

VANILLA LAYER 

  • Rinse out your blender, add the remaining cashew mix, then add all of the remaining layer ingredients to the blender and blend on low until it forms a smooth paste.  
  • Spread over the firmed coffee layer of your tiramisu. Freeze for 30 mins or until hard. 


CREAM TOPPING

With an egg beater, whip up your coconut cream and fold through 1 tbsp of warmed honey – the honey will need to be soft so it will mix through the cream. Decorate your raw cake with whipped coconut cream and sprinkle with cocoa powder and/or cacao nibs 

Anytime Range baking daily range Recipe refined sugar free sweet

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