Preparation time 40 mins, soaking (8 hours) plus freezing time 2-3 hours
For the base
200g blanched whole almonds
100g whole almonds (with skins)
150g macadamia nuts
300g soft medajool dates, remove stones
1 tbsp coconut oil sea salt, pinch
For the topping
300g cashews, unsalted soaked in water overnight
2 tbsp coconut oil
2 tbsp agave nectar
120ml almond milk
1 tsp vanillabean paste
2-3 tsp Nescafé espresso freeze dried coffee powder
3-4 tbsp Amaretto liquor
For the garnish
30g cocoa powder, sifted over the cake
50g dark chocolate shavings
Soak the cashews overnight for 8 hours with enough water to cover. (this method helps to soften and blend well to get the creamy texture)
Line the base and sides of a square 8 1⁄2 inch by 8 1⁄2 inch loose bottom tin with parchment paper. In a food processor, blend the almonds and macadamia nuts, until roughly chopped, then pour into a mixing bowl.
Remove the stones from the medajool dates, and place into the food processor, and blend until smooth.
When the dates are smooth add the coconut oil and a pinch of sea salt together with roughly chopped almonds and macadamia nuts, and blend until combined (do not over blend, as you want to keep a little texture to the base).
Press this mixture into the base of your tin, then smooth out with the back of a spoon until completely level.
Then place in the freezer to harden up whilst you make the filling.
Pass the cashews, which have been soaked over night, through a sieve and run under cold water, then drain on kitchen towel to remove excess water.
To make the filling in the food processor, add the soaked cashew nuts and blend for 3 minutes until smooth, wipe down the sides, add the coconut oil and blend for further 2 minutes, keep wiping down the sides so all the cashews are blended.
In a measuring jug, add the almond milk, agave nectar, coconut oil, coffee (I used 2 tsp. coffee, although you can add more), amaretto (I used 3 tbsp. amaretto, although you can add more), and vanilla bean paste.
Beat the mixture with a small hand whisk or fork so that everything is thoroughly blended.
Blend the cashew mixture again, slowly pouring in the milk mixture until everything is combined, check for taste - you might need more coffee or amaretto.
Remove the base from the freezer, then carefully spoon the mixture into the tin, make sure again that the filling is smooth and level.
Place back in the freezer for 2-3 hours.
When ready to serve, remove from the freezer, sprinkle with sifted cocoa powder and garnish with chocolate shavings.
Cut into 16 slices when you're ready to serve. You can either keep this dessert in the freezer or in the refrigerator.
Lisa’s Tip: I love tiramisu. Seriously...it's the perfect not too sweet, light and creamy treat - dessert does not have to be a guilt-ridden pleasure. This one is delicious and full of precious nutrients and it’s wonderful as it's dairy free, with no added preservative or additives. Do not eat the whole thing in one sitting though. I know, it is going to be very tempting!
Recipe from Lisa Roukin's My Relationship with Food.