Wattleseed Tiramisu


Ingredients (makes 12 slices)

Biscuit layer

1 cup almond meal 

1 cup dried macadamia 

1 cup cashews 

1 cup pitted soaked dates with 

1/4 cup of date water 

1/4 tsp celtic salt 

2 tbsp melted cold-pressed coconut oil 

1 tbsp maca powder or mesquite powder

1 tsp of wattle seed powder 

2 shots of espresso


1/2 cup unsweetened almond milk 

1/4 cup of honey or organic agave 

1 cup of raw cashews (soaked)

1/4 cup of melted coconut oil

Meat from 1 coconut 

1/2 cup of kelp noodles 

Pinch of celtic salt

Chocolate brownie layer

1 cup almonds 

1 cup walnuts

1 cup cacao powder 

2 cups of dates 

1 avocado 

Chocolate layer

1/2 cup of coconut cream

1/2 cup of cacao butter (melted) 

1/2 cup of coconut oil (melted) 

1/2 cup of coconut nectar 

1/2 cup of cacao 

1/2 cup of carob 

Pinch of celtic salt


Biscuit layer

  1. Food process everything until a biscuit consistency.

  2. Press into lined cake tin (lined with baking paper) using the back of a spoon.


  1. Blend all ingredients until smooth. Pour over biscuit layer. Place in freezer to set.

Chocolate brownie layer 

  1. Food process all ingredients until broken down and then place into blender to make smooth. Once cream is set push chocolate layer ontop. Place in fridge.


  1. Whisk cacao and carob so there is no lumps in a large bowl.

  2. Melt both cacao butter and coconut oil. Leave to cool so it is not really hot when it hits the powder.

  3. Add coconut nectar to cacao and carob powder. Whilst slowly adding in cacao butter and coconut oil.

  4. Stir until smooth consistency.

  5. Slowly add coconut cream. Make sure it is room temperature.

  6. Pour over chocolate layer and place in fridge.

I tira-miss-you <3

Natasha Burbury