Tea biscuits or Graham crackers (the amount of biscuits/crackers depends on how many layers you want, I used around ~400g)
1 tea spoon coffee
1 cup boiled water
For the cream layers:
2 cups natural cashews
⅔ cups water
⅓ cup pure maple syrup
1 tea spoon vanilla extract
a pinch of salt
For the chocolate layer:
1 cup dark chocolate chips
⅓ cup plant based milk of your choice
הוראות הכנה
Mix the coffee and water until it dissolves. Dip each biscuit in the coffee for about 2 seconds and place the first layer in a pan.
Make the cream: soak the cashews in water for 10 hours or in hot water for 10 minutes, drain, and place in a blender with all other cream ingredients. Blend until smooth and creamy.
Divide the cream to two and use half to create the first cream layer on top of the biscuits layer.
Line the next layer of biscuits the same way as the first. Use the second half of the cream and layer it on top of the second biscuits layer. Line a third layer of biscuits in the same way as the previous ones.
Melt the chocolate with the milk using a bain-marie (in a small pot over a larger pot with hot water), mix well until it is smooth and pour it over the third layer of the biscuits (use an off set spatula to straighten the layer as needed).
Place in the fridge, and serve the day after (or at least a few hours later).
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%a2%d7%95%d7%92%d7%aa-%d7%91%d7%99%d7%a1%d7%a7%d7%95%d7%95%d7%99%d7%98%d7%99%d7%9d-%d7%98%d7%91%d7%a2%d7%95%d7%a0%d7%99%d7%aa/