Plus a little extra cacao powder and some coffee beans for decoration.
Instructions
Ladyfingers: Combine the nuts and oats in the food processor and mix until fine crumbs are formed. Add the remaining ingredients and mix on high until they are well-combined and form a ball in the food processor. Put the mixture in the dehydrator at 105 degrees fahrenheit (or in the oven on the lowest setting) for 2 hours.
Chocolate layer: Mix the coconut oil and cacao butter in a double boiler and heat on very low heat until melted. Remove from the stove and mix in the remaining ingredients well.
Cashew cream: Put the cashews in the food processor and mix until they form crumbs. Add the vanilla, coconut oil, maple syrup and water (1 Tbsp at a time) and mix until it forms a smooth cream. Once the cream is ready, add the orange zest and mix through quickly.
Soak the ladyfingers in coffee and then, layer half of them across the bottom of a trifle dish (I also added a few Tbsp coffee to the trifle dish).
Drizzle the chocolate over the ladyfingers and then scoop a layer of cashew cream over the top.
Put the second layer of ladyfingers on top of the cashew cream and then layer the rest of the cashew cream over the top of the second layer of ladyfingers.
Sprinkle with cacao and crushed coffee beans. YUM!
Recipe by Eco at Heart at http://blog.ecoatheart.com/vegan-tiramisu-recipe/