Raw Tiramisu
This Tiramisu recipe has won over many hearts in the last few years. My take on the traditional Italian Dessert is much healthier than the original (I say tastier too) as it is completely dairy, gluten, and refined sugar free. This recipe creates 16-20 generous slices of raw cake. If you are wanting something a little smaller, please feel free to halve the recipe. Keep in mind, these cakes will last up to 3 months in the freezer and 1 week in the fridge.
For the Base
• 2 cups almonds or sunflower seeds
• 2 cups soft dates
• ½ cup cacao
• 1 tbsp coconut oil
• pinch sea salt
Blend nuts or seeds first until smooth. Add the cacao, salt and then the dates gradually. Add the coconut oil and blend all until all ingredients have mixed through thoroughly. Press into a lined cake tin and freeze until set.
Vanilla Filling
• 2 cups soaked cashews
• 1 cup coconut milk (or any nut milk)
• ½ cup coconut oil
• ¼ cup natural sweetener
• 1 tsp vanilla
• pinch salt
Add all ingredients into the blender, except for the coconut oil. Blend until smooth and add the coconut oil at the last minute. Pour on top of the base and freeze.
Coffee Filling
• 2 cups soaked cashews
• 1 cup cold brew coffee
• ½ cup coconut oil
• ¼ cup maple
• pinch salt
Add all ingredients to the blender apart from the coconut oil, and blend until smooth. Gradually add the coconut oil and then pour over the set vanilla layer. Freeze again until set.
Chocolate filling
• 1.5 cups soaked cashews
• 1 cup coconut milk (or any nut milk)
• ½ cup of coconut oil
• ¼ cup of cacao powder
• ¼ cup natural sweetener
• pinch salt
Blend all ingredients together until smooth, leaving the coconut oil until last. Pour over the coffee filling once it has set. Freeze.
Chocolate top
• ¼ cup coconut oil
• ¼ cup natural sweetener
• ¼ cacao powder
• 1 shot espresso
• pinch salt
Blend all ingredients together very gently for a few seconds. If this mixture is over blended, the mixture may split. Pour on top of the chocolate filling place in the freezer to set. When ready to serve, remove the cake from the tin and allow to thaw for 15 minutes before cutting. Sieve cacao powder over the top and decorate with whatever you desire!
Love,
Katie
