Vegan Tiramisu Cheesecake

Ingredients for first layer (“ladyfinger”):

½  cup almonds or walnuts

½ cup unsweetened shredded coconut

4 dates, pitted

2 Tbsp. water

1/8 tsp. salt

Ingredients for second layer (“chocolate mousse”)

1 1/8 cup walnut, presoaked (1 cup + 2 Tbsp.)

¾ cup cashews, presoaked

¾ cup dates

¾ cup organic soy milk

¼ cup cooked millet or unrefined, cold-pressed coconut oil

¼ cup honey (or sweetener of choice if strictly vegan)

3 Tbsp. carob powder

1 Tbsp. blackstrap molasses

2 tsp coffee substitute (skip for a gluten-free version)

1 tsp vanilla extract

½ tsp salt

Ingredients for the third layer (cream)

1 cup raw cashews, pre-soaked

½  cup soy milk or other dairy free milk

2 Tbsp. cooked millet or unrefined coconut oil

1 Tbsp honey

1 tsp vanilla extract

Directions

1. Process all first layer ingredients in a food processor until it forms a dough-like mixture.  Add a little more water if needed to get the dough to stick. Scoop into a 9-inch spring form pan and press down into an even crust. (This can also be made in a muffin mold covered with parchment paper). Place in the freezer while working on the next step.
2. Blend all second layer ingredients in a high-speed blender until smooth.  Pour over the crust, and tap the pan lightly on the counter to even out the top.  Place the pan in the freezer while working on the next step.
3. Blend all third layer ingredients in a high-speed blender until smooth.  Pour on top of the second layer, careful not to pour it all at once so the layers do not mix.  Smooth out the top with the back of a spoon.  Cover the pan and freeze for 6 hours or overnight.
4. Take out 1 hour before serving. Sprinkle carob powder or carob clusters on top.

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