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Tiramisu Bites
Ingredients
140g almonds
75g sprouted raw buckwheat
40g GF oats
2 tbsp cacao nibs (optional)
8 dates
3 tbsp almond butter
1 tbsp melted coconut oil
2 tbsp brewed coffee
pinch of salt
1 tsp tamari (optional)
Cream:
4 tbsp softened coconut butter
4 tbsp coconut milk (12-14% fat)
2 tbsp cashew butter
2 tbsp maple syrup
pinch of vanilla
Pinch of salt
Cacao powder to decorate
140g almonds
75g sprouted raw buckwheat
40g GF oats
2 tbsp cacao nibs (optional)
8 dates
3 tbsp almond butter
1 tbsp melted coconut oil
2 tbsp brewed coffee
pinch of salt
1 tsp tamari (optional)
Cream:
4 tbsp softened coconut butter
4 tbsp coconut milk (12-14% fat)
2 tbsp cashew butter
2 tbsp maple syrup
pinch of vanilla
Pinch of salt
Cacao powder to decorate
Preparation
2. Mix dry crust ingredients in a food processor until almonds are broken down
3. Rinse dates and add to the dry mix, then add almond butter and coconut oil and mix until well combined
4. Press the crust into form (I used square form 18x18) and even out with a spoon
5. Mix al the cream ingredient in a blender or food processor and spread over the crust
6. Decorate with cacao powder
7. Let cake set in freezer for about 1-2 hours
8. Cut in pieces and enjoy!
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