Heavenly Raw Tiramisu
[Vegan, Gluten-Free]

To Make the Coffee Cream:

1. Blend everything in your blender, except for the lecithin, until smooth. Add the lecithin and blend for about 30 seconds to incorporate. Pour into a jar and place in your fridge to thicken, about eight hours or overnight.

To Make the Vanilla Cream:

1. Blend everything in your blender, except for the lecithin, until smooth. Add the lecithin and blend for about 30 seconds to incorporate. Pour into a jar and place in your fridge to thicken, about eight hours or overnight.

To Make the "Ladyfinger" Layer:

1. Once both creams have thickened, make your "ladyfinger" dough. Place everything in your food processor, except for the dates. While it's processing, add your dates one by one and continue mixing until everything is combined and dough is slightly sticky.

Assembly:

1. Press a layer of the "ladyfinger" dough into four small mason jars or ramekins, about 1/2-inch thick.
2. Spoon a layer of coffee cream into each jar, filling them up about halfway.
3. For the second "ladyfinger" layer, take a small handful of the dough and press it into a thin disc with your hands. Gently place it on top of the coffee cream layer of each jar.
4. Spoon a layer of the vanilla cream into each jar, filling it to the top and smooth it out.
5. Dust the top of each jar with cacao powder, using a mesh strainer.
6. Serve immediately or store in your fridge.