Raw Freestyle




12 Ladyfingers*
2 espresso shots or 1 cup strong cold-brewed coffee
3 Tbsp rum (optional)


Chocolate layer

1 cup walnuts (soaked and dehydrated/roasted)
1 Tbsp honey or maple syrup
1 Tbsp coffee
3 Tbsp water
1/2 Tbsp cacao powder


Vanilla-cashew „mascarpone“

3/4 cup cashews, soaked overnight
1/4 cup water
1.5 Tbsp honey
1 tsp vanilla extract
50 ml coconut oil, melted


Line a 8.5 x 13.5 cm (approx. 3 x 5 inches) square container with plastic wrap.

Mix the coffee and rum in a shallow square container.

In a food processor mix the walnuts until it becomes nutbutter – consistancy (about 5-7 minutes, stop and scrape every now and then).
Add the rest of the ingredients and mix until it forms a smooth paste (you might have to add more water)

For the „Mascarpone“ cream blend all the ingredients except the coconut oil in a high speed blender until smooth and no more nut-chunks. Add the coconut oil and blend again.
Pour the mixture in a container and freeze for about half hour or until thickened and spreadable



Dip 6 ladyfingers in the liquid and let soak for 5-10 seconds.
Place them in the container (4×2)
Transfer the walnut-chocolate cream in a small plastic bag and pipe it on the ladyfingers.
Repeat the ladyfinger layer.
Take out the „mascarpone“ cream, fill it in another plastic bag and finish off the last layer.
Chill in the fridge for about 4 hours.
Garnish with cacao powder or chocolate shavings.


*Raw version:
2 cups nutpulp from making nutmilk (wet)
1/2 cup oat or cashew flour
1/4 cup liquid sweetener
pinch of salt

Combine all the ingredients in a food processor, form ladyfingers and dehydrate for about 12 hours or until almost dry.

*Baked version:
(adapted from Gluten-free-vegan-girl)

1 cup buckwheat or spelt flour
1 cup raw cashews, made into flour
1 cup pitted dates
1/2 cup water
1 tbsp apple cider vinegar
1 tsp baking powder
1 tsp baking soda
1 Tbsp arrowroot powder
1 tsp vanilla extract
1/2 tsp salt

Preheat oven to 200° Celsius/390° Fahrenheit.
Place the dates, water, acv and vanilla extract in a small food processor and mix until you have a completely smooth and creamy paste, scraping down the sides when necessary.
In a large mixing bowl, whisk together the dry ingredients before adding the date mixture.
Stir this well until you have a thick batter. Gradually add more water if necessary.
Grab a baking tray lined with parchment and start shaping about 2 tablespoons batter per biscuit into ladyfingers using your hands, placing them on to the tray. This is easiest to do using damp hands, so keep a bowl of water near to dip your hands in.
Place the tray in the oven and bake for 20-30 minutes, or until they have a golden colour.
They will have a slightly deeper hue than the traditional biscuits. Once they have finished baking, transfer the cookies immediately to a wire rack. Allow them to sit like that until they are completely cool.
Store any left-overs in an airtight container at room temperature and they should keep for at least 1 week.

*You can also use this (only in Europe) or this store-bought (non-vegan) version.

If someone knows of a good vegan „Löffelbiskuit“ / ladyfinger brand please let me know!