Luke Hines - Gluten Free Tiramisu In A Jar

Ingredients

• 1/4 cup SENSORY LAB coffee, strong and cold
• 4 tablespoons cacao powder, plus extra to sprinkle
• PANA ORGANIC Dark Chocolate, coarsely grated, to serve
• 205 g (1 1⁄2 cups) cashew nuts, soaked in filtered water for 2 hours
• 125 ml (1⁄2 cup) SENSORY LAB strong coffee, cold
• 3 tablespoons LAKANTO maple flavoured syrup with monk fruit sweetener
• 2 tablespoons coconut cream
• 2 teaspoons melted coconut oil
• 100 g (1 cup) almond meal
• 125 g (1 cup) arrowroot or tapioca flour
• 3 tablespoons LAKANTO Brown Monkfruit Sweetener
• 1⁄2 teaspoon gluten-free baking powder
• 1⁄4 teaspoon bicarbonate of soda
• 1 tablespoon apple cider vinegar
• 125 ml (1⁄2 cup) coconut milk
• 125 ml (1⁄2 cup) melted coconut oil
• 1 teaspoon vanilla bean paste or powder
• 4 x 400 g cans coconut cream, water drained
• 2 tablespoons LAKANTO maple flavoured syrup with monk fruit sweetener