In food processor blend all of the base ingredients to a rough dough. Place 1/2 of the mix into 4 lined medium sized ramekins, spread evenly and press down to compact. place in the fridge and set remainder of dough to one sode at room temperature.

in the food processor add the cashews, almond milk, maple syrup and vanilla blend until its smooth. Pour half of the vanilla cream in a bowl and set aside.

To make the coffee cream keep the other laf of the vanilla cream in the blender and add the coffee, dates, cacao powder, and blend again to combine all the ingredients.

To assemble the individual tirimasus, layer of coffee cream on top of the base, followed by a layer of vanilla cream and repeat that twice. the top layer should be of vanilla cream. top with any decorations you want such as raw cacao nibs or coffee beans.