insideKENT Magazine Issue 87 - June 2019 | Page 88

FOOD+DRINK
LET THEM EAT (CUP)CAKE! CONT.
Raw Tiramisu
Cupcake Cheesecakes
(vegan/gluten free) (5)
www.rebelrecipes.com
Ingredients:
Base ingredients:
• 1/2 cup almonds
• 1 tbsp raw cacao
• 4 Medjool dates
• 3 tbsp cold coffee
• Pinch salt
Chocolate layer:
• 2 tbsp raw cacao
• 1 tbsp cacao nibs
• 1/2 cup chestnuts
• 1/2 cup soaked cashews
• 2 tsp maple syrup
• 1/2 cup almond milk
• 4 tbsp cold coffee
• 2 tbsp coconut oil, melted
• 1 tsp vanilla powder, paste or essence
• 2 Medjool dates
• Pinch sea salt
Vanilla layer:
• 1/2 cup cashews soaked overnight
• 1 tsp vanilla powder or essence
• 3 tbsp coconut oil, melted
• 2 tsp maple syrup
• 1/4 cup water
Toppings:
• Coconut cream
Method:
1. To make the base , blitz the almonds in
a f ood pr ocessor until y ou get a crumb-
like consistency. Add the dates, cacao, coffee
and salt and b lend ag ain until e verything
combines. T he mix should stick together
between your fingers.
2. Add the mixture to the bottom of 5 silicone
cupcake cases. Press down fir mly with y ou
hands being careful not to press the mix up
the sides.
3. Pop in the fridge while you make the filling.
4. Wash out your food processor then add the
chocolate layer ingredients and blitz until the
cashews are super creamy. This may take a
few minutes and you will need to scrape the
sides a few times.
5. Remove the bases from the freezer then top
with half the c hocolate mix. Return to the
fridge to firm up.
6. Wash out your food processor then add the
vanilla layer ingredients and blitz until super
creamy. This may take a few minutes and you
will need to scrape the sides a few times.
7. Remove the bases from the freezer then top
with the vanilla layer. Return to the fridge for
a few hours then top with coconut cream.
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