Measure and grind almonds if necessary. Prepare cake tin by covering in with parchment paper.
Chop dates into small pieces. Brew a coffee. Liquidize coconut oil in case it's not already liquid. Pour all of these ingredients into a medium size mixing bowl and blend them together until it's mixed properly.
Put bottom layer into the cake tin. Make sure it's evenly spread.
Melt chocolate. Once its melted take it off heat and let it cool off but we still need it to be runny.
Meanwhile crack and separate eggs. Beat yolk until light yellow.
Fold in mascarpone and keep beating it. The cream needs to have smooth consistency.
When the chocolate is not hot to the touch we can mix it into the mascarpone-yolk cream.
Beat egg whites until hard peeks form.
Fold egg whites into the chocolate mixture.
Pour chocolate cream into the cake tin and spread it evenly.
It's basically repeating the method we used with the chocolate layer, but instead of chocolate, put the vanilla extract and optionally the agave syrup or other sweetener into the mascarpone mixture.
Beat egg whites until hard peaks form.
Whisk yolk with vanilla extract and optionally agave syrup or other sweetener until it has a light yellow color.
Mix mascarpone with the yolk to get a smooth cream.
Fold in the egg white carefully. And that's it.
Spread top layer onto the chocolate layer.
Sprinkle unsweetened cocoa powder on top.
Healthy tiramisu is ready to put into the fridge for a couple of hours. Serve it straight out of the fridge.