Alright folks! Here it is; the holy grail of raw vegan desserts! Introducing *drum roll* the raw, vegan TIRAMISU!
So, Tiramisu has always been one of my all-time favourite desserts. Making it at home can be a bit of a daunting task (for me anyways), so I normally grab a slice whenever I frequent a great Italian spot. When is the last time that I’ve had a nice piece of tiramisu? Hmmmmm… Well it’s been a while, because ever since I realized that processed foods were upsetting my stomach, I’ve really tried to stay away from them as much as possible. That being said, I do know that the last time I had Tiramisu was at a less than authentic Italian restaurant and it left me feeling pretty blah.
Anyways, am I the only person who LOVES Tiramisu? Does anyone else mildly obsess over it?
Let me know, and also, please let me know how you feel abut this guilt-free, delicious remake!
1/2 cup dates (soaked for min. 1 hour)
1 cup of cashews (soaked for min. 1 hour)
1 1/2 tsp. coffee extract (or 1 tbsp. of instant coffee mixed with 2 tspn. warm water to make your own).
2 1/2 tbsp. raw virgin coconut oil
1 tbsp. raw cacao powder
1/2 tbsp. raw honey (not vegan) or maple syrup
2 tsp. vanilla extract
Pinch of salt
1 cup of almond milk
1/4 cup dates
1/2 cup unsweetened, shredded coconut
1 tbsp. raw virgin coconut oil
1/2 cup cashews
1 1/2 tsp. raw honey
1 1/2 tsp. vanilla extract
Pinch of salt
3 tbsp. raw cacao, sifted
Blend cake layer and cream layer separately and place in separate bowls. Taste cake layer, and if you feel that it needs a bit more coffee extract, add a small amount in and stir.
Place a layer of cake (about half of mixture) at the bottom of a small baking dish, then place in freezer until stiff. Then, apply a layer of icing and freeze until stiff. Repeat for a total of four layers.
Top with raw cacao. (Use a sifter or fork,mid unavailable.)
Enjoy; and try not to knock anything over while doing an epic happy dance! 😀