There’s just something about coffee flavored desserts!

INGREDIENT FACTS & BENEFITS:

Quinoa: Quinoa is a grain that’s grown for its seeds. Quinoa is naturally gluten-free, high in dietary fiber and a great source of protein. Quinoa contains all 9 essential amino acids making it a complete protein.

Cashews: Cashews are commonly referred to as tree nuts, but they are actually seeds! Cashews are rich in unsaturated fats, an excellent source of protein and a variety of micronutrients. Cashews are an extremely versatile ingredient, and they can be used to make anything from the cheesiest of sauces to the sweetest of desserts!

CRUNCHY BASE

75g Vegan Dark Chocolate

1/2 tbsp Coconut Oil

1 tbsp Maple Syrup or Walden Farms Pancake Syrup

100g Almonds (ground)

35g Quinoa (puffed)

DIRECTIONS:

Puff quinoa in a large saucepan over medium heat, grains should be golden brown with a nutty fragrance. Melt dark chocolate with coconut oil. Combine ingredients in a large mixing bowl and stir to incorporate. Fill each silicone muffin/cupcake mold with a rounded tablespoon of the crunchy base mixture. Flatten out the crunchy base mixture with the back of your tablespoon. Freeze for 15 minutes or until chocolate has hardened.

COFFEE LAYER

200g Raw Cashews (soaked for 2-3 hours)

1 tbsp Maple Syrup or Walden Farms Pancake Syrup

1 tbsp Coconut Oil (melted)

1-2 tbsp Instant Coffee (dissolved in 1 tbsp water)

DIRECTIONS:

Drain and rinse cashews. Using a food processor or blender, blend the cashews until a smooth and creamy paste is formed. Add the remaining ingredients to your food processor or blender and blend until fully incorporated. Fill each silicone muffin/cupcake mold with a rounded tablespoon of the coffee layer covering the hardened crunchy base mixture. Smooth out the coffee layer with the back of your tablespoon. Freeze for 1 hour or until coffee layer has hardened.

VANILLA LAYER

150g Raw Cashews (soaked for 2-3 hours)

115g Unsweetened Coconut Cream

1 tbsp Coconut Oil (melted)

1/4 cup Maple Syrup or Walden Farms Pancake Syrup

2 tsp Vanilla Extract or 20 drops Myprotein Flavdrops Vanilla

DIRECTIONS:

Drain and rinse cashews. Using a food processor or blender, blend the cashews until a smooth and creamy paste is formed. Add the remaining ingredients to your food processor or blender and blend until fully incorporated. Fill each silicone muffin/cupcake mold with a rounded tablespoon of the vanilla layer covering the hardened coffee layer. Smooth out the vanilla layer with the back of your tablespoon. Freeze overnight.

Remove the Raw Vegan Tiramisu bites from the muffin/cupcake molds. Before serving, allow to thaw for 10-15 minutes. Drizzle with melted dark chocolate or lightly dust with cocoa powder!

NOTE:

Raw Vegan Tiramisu bites can be kept in a closed container in the freezer for 2-3 weeks.