This is an easy vegan and healthier version of a classic tiramisu. Just without the alcohol and dairy. See for yourself.
Note: Place the cashews in a big bowl with water and leave to soak the night before making the recipe.
In a blender or hand blender place all the ingredients for the berry layer. Mix well until smooth. Divide into two jars.
Crush the ladyfinger biscuit with the back of a big knife or similar tool. Fill into the jars.
Drain and rinse the cashews. Fill into the blender along with the remaining ingredients for the coffee layer. Blend well until smooth.
Fill the coffee layer into the two jars and top with fresh berries. Enjoy.
Holds up to 2-3 days in your fridge. Just make sure to put a lid on those jars.
Don't forget to tag me @therawberry and use #therawberryeats over on Instagram so I can reshare your shot! And I'd love to see your recreations. 🙂