RAW Tiramisu
Ingredients
Makes
4 small jars
½ cup cashews, soaked overnight and rinsed
½ cup full-fat unsweetened coconut milk, see note*
½ cup cold-brew coffee concentrate, or espresso
3 Tbsp. maple syrup
Dash of salt
3 Tbsp. non-GMO soy lecithin powder, or sunflower lecithin
Vanilla Cream
½ cup cashews, soaked overnight and rinsed
½ cup full-fat unsweetened coconut milk, see note*
6 Tbsp. maple syrup
2 vanilla beans, beans scraped out
Dash of salt
1½ tsp. non-GMO soy lecithin powder, or sunflower lecithin
"Ladyfinger" Layer
1¼ cups almond flour
¼ cup coconut flour
6 medjool dates, pitted
3 Tbsp. cold-brew coffee concentrate, or espresso
¾ tsp. vanilla extract
⅛ tsp. salt
Cacao powder for dusting
Methods/steps
Coffee Cream
Blend everything in your blender, except for the lecithin, until smooth. Add the lecithin and blend for about 30 seconds to incorporate. Pour into a jar and place in your fridge to thicken, about 8 hours or overnight.
Vanilla Cream
Blend everything in your blender, except for the lecithin, until smooth. Add the lecithin and blend for about 30 seconds to incorporate. Pour into a jar and place in your fridge to thicken, about 8 hours or overnight.
"Ladyfinger" Layer
Once both creams have thickened, make your "ladyfinger" dough. Place everything in your food processor, except for the dates. While it's processing, add your dates one by one and continue mixing until everything is combined and dough is slightly sticky.
Assembly
Press a layer of the "ladyfinger" dough into 4 small mason jars or ramekins, about ½-inch thick.
Spoon a layer of coffee cream into each jar, filling them up about halfway.
For the second "ladyfinger" layer, take a small handful of the dough and press it into a thin disc with your hands. Gently place it on top of the coffee cream layer of each jar.
Spoon a layer of the vanilla cream into each jar, filling it to the top and smooth it out.
Dust the top of each jar with cacao powder, using a mesh strainer.
Serve immediately or store in your fridge.
Blend everything in your blender, except for the lecithin, until smooth. Add the lecithin and blend for about 30 seconds to incorporate. Pour into a jar and place in your fridge to thicken, about 8 hours or overnight.
Vanilla Cream
Blend everything in your blender, except for the lecithin, until smooth. Add the lecithin and blend for about 30 seconds to incorporate. Pour into a jar and place in your fridge to thicken, about 8 hours or overnight.
"Ladyfinger" Layer
Once both creams have thickened, make your "ladyfinger" dough. Place everything in your food processor, except for the dates. While it's processing, add your dates one by one and continue mixing until everything is combined and dough is slightly sticky.
Assembly
Press a layer of the "ladyfinger" dough into 4 small mason jars or ramekins, about ½-inch thick.
Spoon a layer of coffee cream into each jar, filling them up about halfway.
For the second "ladyfinger" layer, take a small handful of the dough and press it into a thin disc with your hands. Gently place it on top of the coffee cream layer of each jar.
Spoon a layer of the vanilla cream into each jar, filling it to the top and smooth it out.
Dust the top of each jar with cacao powder, using a mesh strainer.
Serve immediately or store in your fridge.
Additional Tips
NOTE:
Place one can of full-fat unsweetened coconut milk in your fridge overnight. Use the thick coconut cream for the recipe and pour out the liquid that has separated.
You may have leftover coffee cream - yay!
Place one can of full-fat unsweetened coconut milk in your fridge overnight. Use the thick coconut cream for the recipe and pour out the liquid that has separated.
You may have leftover coffee cream - yay!
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