Here’s a variation on an old favourite. 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!
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My Rawsome Tiramisu – a variation on an old favourite.
- Total Time: 52 minute
- Yield: Serves 12 as a small treat 1x
- Diet: Vegan
Ingredients
Cashew MilkÂ
1 cup cashews, soaked 1-2 hours
3 cups water
2 tablespoons raw honey
1 teaspoon vanilla extract or powder
pinch sea salt
Date and coconut layer
1/2 cup dates, pitted and soaked in 1/2 cup water until soft
1 cup cashews, soaked 1-2 hours
21/2 tablespoons virgin coconut oil
1 tablespoon raw cacao powder
1/2 tablespoon raw honey
11/2 teaspoons coffee extract
1 teaspoon vanilla powder or extract
pinch sea salt
Cashew and coconut cream layer
1 cup cashew milk
1/2 young coconut, meat from
1 tablespoon virgin coconut oil
1 teaspoon raw honey
1/2 teaspoon vanilla extract
ToppingÂ
1/2 tablespoon raw cacao powder
Instructions
Cashew Milk
- 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
- In a food processor, mix all ingredients until well incorporated and smooth.
Cashew and coconut cream layer
- In a food processor, mix all ingredients until well incorporated and smooth.
Assembly      Â
- In a small casserole dish or pie pan, form a cake layer (about 1cm in thickness) into the bottom of pan.
- 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.
Notes
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.
- Prep Time: 1 hour + soaking
- Cook Time: 4 hours freeze
- Category: Desserts
- Cuisine: Living Cuisine