Syroedchesky cake "Tiramisu"

The lower layer (or "Savoiardi")
3 cups walnuts
2 cups dates (soak for 1-2 hours)
1/4 cup strong coffee
1 vanilla pod seeds

In a food processor to chop nuts Melk crumbs.
Add all remaining ingredients and mix well.
The mass of well-compacted at the bottom of the form.
Refrigerate while preparing the next layer.



Chocolate mousse layer:
1 1/2 cup dates (pre-soaked in water)
coconut cream with two cans (the upper part in a jar)
1 1/2 cup walnuts (pre-soaked in water)
1/2 cup strong coffee
1/4 cup coconut oil (melted)
1/4 cup cocoa
1 vanilla pod seeds
1/2 cup coconut water (I took from the banks where the cream)
2 tbsp. l. agar

In a small saucepan over low heat to warm coconut water and agar, stirring constantly. Once the agar is dissolved, immediately remove from heat.
The rest of the ingredients for the mousse mix in a food processor until very smooth mass. Add warm agar and stir again.
Pour the mousse-based layer and place in the freezer for 1-2 hours.



Vanilla layer:
1 cup cashew nuts (pre-soaked in water)
1/4 cup coconut oil
1/2 cup coconut water
5 Art. l.
maple syrup 1 vanilla pod seeds

All put in a bowl combine and beat until very smooth mass.

Pour vanilla over chocolate mass and put in the freezer for 2-3 hours.

Before serving, sprinkle cake cocoa. Store in the refrigerator.
Enjoy your tea.