Raw Tiramisu

Here’s a variation on an old favourite. This recipe is reworked from one I found online from The Vegie Bar in my old neighbourhood of Fitzroy.  

It’s a bit fiddly, but a recipe well worth practicing for a special occasion.

I’ve altered it a little to remove traditional stimulants of coffee and rum so it’s health retreat friendly!

You will need all the ingredients so it sets well, therefore wait until you have gathered all you need before you commence as substitutes will not work as well.

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Cashew Milk

1 cup cashews, soaked 1-2 hours
3 cups water
2 tablespoons raw honey
1 teaspoon vanilla extract or powder
pinch sea salt

  • Blend all ingredients in a blender on high until you reach smooth milky mixture
  • Use the remaining of this milk as your raw milk substitute. Drink on its own, use with cereals, or blend into fruit shakes

Date and coconut layer
½ cup dates, pitted and soaked in 1/2 cup water until soft
1 cup cashews, soaked 1-2 hours
2 1/2 tablespoons virgin coconut oil
1 tablespoon raw cacao powder
1/2 tablespoon raw honey
1 1/2 teaspoons coffee extract
1 teaspoon vanilla powder or extract
pinch sea salt

  • In a food processor, mix all ingredients until well incorporated and smooth

Cashew and coconut cream layer
1 cup cashew milk 1/2 young coconut meat
1 tablespoon virgin coconut oil
1 teaspoon raw honey
1/2 teaspoon vanilla extract

  • In a food processor, mix all ingredients until well incorporated and smooth

Topping

1/2 tablespoon raw cacao powder

 Assembly            

  • In a small casserole dish or pie pan, form a cake layer (about 1cm in thickness) into the bottom of pan; then pour a layer of cream (about 0.5cm in thickness) over cake and chill in freezer until firm
  • Repeat layering and refrigerate until firm
  • Sift raw cacao powder to dust over top layer of cream
  • Refrigerate for a few hours before serving