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I’m going to be honest with you. Throughout the entire process of assembling, chilling and photographing these cakes, I was convinced they were so butt-ugly that not only would people be repulsed at the sight of these brown, poo-coloured blobs, they would be so offended as to all unanimously unfollow me never to return again.
But it had been two whole weeks since I’d posted anything! That’s an eon! And I had a sneaky feeling these tarts would be super tasty. And guess what. I WAS RIGHT! I ate one at about 4am this morning, having sleep-walked into the kitchen and opened the fridge door, as I wanted to do.
Holy mama! The tastiest early-morning snack I have ever come across. I ate another one in the morning just to check I hadn’t dreamed it. So creamy and chocolatey and rich from the coffee! I think this is the best cashew cake recipe I’ve discovered so far.
(Of course that’s not true – I don’t think anything in life will ever beat this cake that made all dreams become reality). But these were so easy to make as well. And they taste PHENOM frozen.
Raw Tiramisu Cups
Cue vegan reinvention! These tarts are almost entirely raw as well, although I used coffee (instant to be precise – not my healthiest moment!)
Ingredients
- 2 cups cashews, soaked for 5-10 hours in cold water
- 1/2 cup melted coconut oil
- 1/2 cup brewed espresso or dissolved instant coffee
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 tbsp raw cacao powder
Instructions
- Drain the cashews and rinse under cold water.
- Pat dry and put in the blender with all the other ingredients except the cacao.
- Blend thoroughly, pausing every minute or so to give the motor a rest, until everything is smooth.
- Take out half the mix and spoon into muffin or tart cups.
- Add the cacao and blend again until combined. Spoon this over the bottom layer.
- Freeze or refrigerate for 2-3 hours before serving.
