全素提拉米蘇蛋糕 (免烤) Vegan Tiramisu Cake (Gluten-Free, No-Bake)

製作手指餅乾層

• 將椰棗和核桃放入食物處理機中，攪打至椰棗乾皆略分成小塊，再加入餅乾層的其它食材，一起用食物處理機攪打至整體成均勻稍黏的團狀
• 將混合好的餅乾層鋪入模具底部，壓平後放入冷凍庫備用
  

製作巧克力堅果奶油層

• 將巧克力堅果奶油層所有食材放入馬力強的食物調理機中攪打至細緻糊狀(一開始攪打好的質地我覺得稍稠了一些，所以有再加1湯匙飲用水讓質地不要那麼稠，也比較好倒出來)
• 將巧克力堅果奶油層倒入剛才鋪餅乾的模具中，鋪平後再冷凍備用

製作原味堅果奶油層

• 將調理機擦乾淨，再將原味堅果奶油層所有食材放入，同樣攪打至細緻均勻的糊液狀
• 再將混合好的原味堅果奶油層倒至巧克力堅果奶油層上(這時巧克力堅果奶油層應該要變硬了，若沒有，就再冰回冷凍庫直到巧克力奶油層凝固，這樣才不會讓兩層奶油混在一起)，鋪平。之後放冷凍冰6小時或冰一晚
• 取出脫模，灑上可可粉，切塊後讓它稍退冰到喜觀的程度享用。密封冷凍保存。

English Version

To make the base

• Place pitted dates and walnuts into the food processor. Process until they are roughly chopped. Then add the rest ingredients (for the base).
• Transfer the mixed base ingredients in the bottom of the pan. Press down evenly. Place into the freezer before moving on to next step.

To make the cacao cream layer

• Blend all ingredients for the cacao cream layer in a high-speed blender until creamy. (I did not add the water at first. But after finding the mixture too dense, I add additional 1 Tbs water to loosen it up.)
  
• Pour the cacao cream onto the base. Return to the freezer then move on to next step.

To make cashew cream layer

• Clean the blender. Blend all ingredients in the blender until smooth. Pour onto the cacao cream layer evenly. (The layer should be a little firm and set now. If not, let it freeze for longer until it gets firm so the cashew cream will not mix into it.) Freeze at least for 6 hours or overnight.
• Remove from the pan. Sprinkle cacao powder on top. Slice and let them defrost a little before serving. Enjoy!