This is a great easy no bake Tiramisu you can make at home or in the Caravan. We don’t travel with a food processor so I use a smaller smoothie blender that we take with us. It means doing a few batches but it certainly does the job.
Crust
1 cup raw almonds crushed
1 cup of shredded coconut
¼ cup coconut oil, melted
2 tbs cacao
1 tbs honey or maple syrup
½ tbs coffee beans or instant coffee
1 tsp pure vanilla extract
Add all the crust ingredients into the food processor and pulse until the crust begins to stick together. Put a sheet of baking paper into a 15cm springform pan and Press the crust down into an even layer with your fingers.
Layer 2
1 cup crushed cashews
½ cup light coconut milk
1/3 cup coconut flour
¼ cup coconut oil melted
1 tbs honey or maple syrup
1 tsp pure vanilla extract
Add all the ingredients for layer 2 into the food processor and pulse until mixture begins to stick together. Then press this mixture on top of the crust. Put the mixture in the fridge while making the top layer. Sometimes I may also ad a drop of peppermint essence if I have it, to give it another level of yum.
Cream
1 cup raw Cashew, soaked* (soak overnight if you can and then drain before using)
1 cup light coconut milk
1/4 cup coconut oil, melted
1/4 cup cacao
1 tbs honey or maple syrup
1 tsp. pure vanilla extract
Blend all the ingredients for the cream until smooth. Spread half of the cream on top of the crust and smooth it out with a spatula. You can decorate with some sprinkled shredded coconut and strawberries and place in the fridge until ready to serve.
Cheers Dixie and Graeme