My son just loves Tiramisu and will always ask for me to make that for his birthday or for something special. He is also willing to try a raw version of most foods and when we last went to Yong Green’s for dinner, he did in fact try the Raw Tiramisu.
We agreed that we would find a raw food version and make it ourselves… and that is exactly what we did together!
I must say – this is in fact much easier than making the non raw kind… no whipping up egg whites and multiple bowls of various coffee and creamy mixtures… this is simply just a 2 lots of 2 layers.
Coffee Cake Layer
1/2 cup dates, soaked in 1/2 water until soft
1 cup cashews, soaked for 1-2 hours
3 Tbsp. rum or we used Kahlua
2 1/2 Tbsp. coconut oil, melted
1 Tbsp. raw cacao
1/2 Tbsp. raw honey
1 1/2 Tsp. coffee extract (or one serve espresso)
1 Tsp. vanilla extract
pinch of sea salt
In a food processor, mix all ingredients until well incorporated and smooth
1 cup cashew milk
1/2 young coconut meat
1 Tbsp. coconut oil
1 Tsp. raw honey
1/2 Tsp. vanilla extract
pinch of salt
Blend all ingredients in a blender on high until smooth.
Assembling the Tiramisu
In a small casserole dish, form a coffee cake layer (about 1cm thick) into the bottom of the dish; then pour a layer of the cream (about 0.5cm thick) over the coffee cake layer.
Chill in freezer until firm – about 1/2 hour.
Repeat with a final coffee layer and cream layer and refrigerate.
Dust the top with raw cacao powder.
This only makes a small dish of tiramisu so find a fairly small dish. The one we used was too big – so our Tiramisu ended up a bit flat! And well was a bit hard to make look attractive!
Still tasted absolutely yummy though. Not a single bit left in site on any plates after dinner tonight.
Giving credit where credit is due…
This recipe I found online at paretoraw