In what other world can you create a creamy, dreamy, sweet dessert entirely from natural ingredients that looks, tastes and smells just like your pick-me-up coffee in the morning...? We can't think of one, can you?
With multiple layers our Raw Tiramisu Parfaits will keep you digging your way through until the very end.

Makes: 6 parfaits
YOU WILL NEED
Equipment
Mixing Bowls Measuring Spoons, Scales, Lined Baking Tray, Spoons, Whisk, High Speed Blender/Processor, 6x250ml Glasses, 6cm cookie cutters
Ingredients
Biscuit Layer:
2 cups Raw Cashews
1 1/2 cup Desiccated Coconut
200g Coffee Maple Crunch Better Being Blend
1/4 cup Coconut Cream
1/4 Cup Maple Syrup
1/2 tsp Vanilla
Coffee Syrup:
80 ml Espresso Coffee (liquid)
2 tbsp Maple Syrup
Vanilla Cream Layer:
3/4 cup Coconut Cream
1/4 Maple Syrup
1/4 cup Coconut Oil
2 tsp Vanilla
1 cup Raw Cashews (soaked overnight, rinsed and drained)
Coffee Cream Layer:
1/2 cup Coconut Cream
1/4 Maple Syrup
1/3 cup Coconut Oil
1 tsp Vanilla
1 cup Raw Cashews (soaked overnight, rinsed and drained)
80 ml Espresso Coffee (liquid)
Dusting:
1/4 cup Cacao Powder
METHOD
Biscuit Layer:
To make biscuit layer blend cashews, coconut and Coffee Maple Crunch Better Being Blend until finely grounded, transfer into mixing bowl
Whisk together vanilla, coconut cream and maple syrup in a small bowl, add to dry ingredients and mix until well combined
Press biscuit mixture evenly over lined tray and refrigerate to firm up.
Cut 18x6cm biscuit rounds and set aside
Vanilla Cream Layer:
Blend ingredients together until silky smooth
Coffee Cream Layer:
Blend ingredients together until silky smooth
Assemble:
Soak 6 biscuit rounds one at a time into coffee syrup and lightly press into the base of 6 glasses
Pour half of vanilla cream over biscuit base and dust with cacao powder
Freeze up to 10 minutes to firm up
Soak another 6 biscuit rounds one at a time and light press over vanilla layer
Pour coffee cream over biscuit layer and dust with cacao powder
Freeze up to 10 minutes to firm up
Repeat process once again with remaining biscuit rounds and vanilla cream
Cover and refrigerate up to 6 hours or until firm
Store covered in refrigerator up to 4 days.

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