Raw Vegan Tiramisu Bars

Best enjoyed outdoors…

Here’s part 2 of the adventures of the cashew bag. I’ve been making these for years and they’re always a hit. Initially, for the base, I would use one package of gluten-free graham crackers (with dates) I’d get from Bulk Barn but this time, I made them with the crust from the cashew cheesecake and they turned out amazing. I’d much rather eat them with the base I made as I know exactly what’s in them.

Ingredients:

• 3 cups cashews soaked in warm water

• 3 tbsp espresso powder or instant coffee powder or your own coffee powder

• 1/4 cup maple syrup

• 1/2 cup coconut milk

• cocoa powder (for dusting)

• 1 cup raw almonds

• 1 cup raw walnuts

• 3/4 cups shredded coconut - unsweetened

• 14 pitted Medjool dates soaked in water

Method:

1. Set aside an 8 or 9-inch square pan and cover with parchment paper or foil

2. In a food processor, blend almonds, walnuts, dates, and coconut until crumbly

3. Press on the bottom of the pan evenly, you can use your hands or the base of a glass

4. In a food processor or high powered blender, blend cashews, coffee powder, maple syrup, and coconut milk until creamy

5. Pour batter on top of the base and freeze for 3 hours

6. Dust with cocoa powder and cut into squares

7. Store in a glass airtight container in the freezer

8. They keep really well, within 3-5 minutes out of the freezer, they ‘re good to go!