Raw Tiramisu: Coconut / Cashews / Dates in disguise.

This is your most highly-prized recipe you’ve been saving for your book. Do you know what you’re doing?

Not sure myself. But, 1) Book is a long way, 2) People have been bugging me about it, 3) This might infuse a little faith to raw in people. Like a bait. Or teaser. And 4) I guess it’s open source age.

Lets hope so.

—————————————————-

Nothing beats the hedonic experience of cream fats and refined sugars in non-raw desserts. Although I’d be eating towards ecstasy with regular desserts, I’d also find myself struggling in finding the control switch to stop. The experience usually ends with regret and self-blame for weakness. For some reason I can’t quite explain, raw fats and sugars differ in giving their sense of satiation or fullness. And still so delicious.

TIP: If you cannot source certain raw ingredients such as honey and cacao, don’t let that hold you back. Use regular honey and roasted cacao powder.

Cashew Milk
1 cup cashews, soaked 1-2 hours
3 cups water
2 tablespoons raw honey
1 teaspoon vanilla extract
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.

Coffee Cake Layer
1/2 cup dates (preferably Medjool dates), soaked in 1/2 cup water until soft.
1 cup cashews, soaked 1-2 hours
3 tablespoon rum
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 extract
pinch sea salt

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

Cream Layer
1 cup cashew milk
1/2 young coconut meat
1 tablespoon virgin coconut oil
1 teaspoon soy lecithin, optional
1 teaspoon raw honey
1/2 teaspoon vanilla extract
pinch sea salt
Tip: You may substitute coffee extract with one serving of espresso or 1 tablespoon of coffee liquor. If sweet coffee liquor is used, omit raw honey.

Blend all ingredients in a blender on high until smooth.

*Soy Lecithin is a substance that acts as an emulsifying agent.  It prevents fat and water components from separating. Not a must, however. You can omit.

Topping

1/2 tablespoon raw cacao powder

Assembly
In a small casserole dish or pie pan, form a coffee cake layer (about 1cm in thickness) into  bottom of pan; then pour a layer of cream (about 0.5cm in thickness) over coffee cake and  chill in freezer until firm.
Repeat layering and refrigerate until firm.
Through a sieve, sift through raw cacao powder to dust over top layer of cream. Refrigerate until serving.

enjoy.

  1. This might just be the most beautiful thing ever. Do you think it tastes like ‘regular’ tiramisu?

    • Garrett
    • March 31st, 2012

    What about using Irish Moss or Sunflower Lecithin as an emulsifier in place of the Soy Lecithin? :)

    • Claire S.
    • April 2nd, 2012

    WOW! I searched and found this recipe after realizing I had the wrong kind of Irish moss to make Cafe Gratitude’s raw tiramisu, and I’m so happy I did, because this was really simple to make and mindblowingly good. My guests were all freaking out at how delicious it was, and one suggested this become my signature dish ;) Thanks for this wonderfully authentic and healthy version of one of my all-time favorite desserts.

    • Aleksandra
    • April 18th, 2013

    Could you clarify about the coconut meat? Is it 1/2 a young coconut or 1/2 cup coconut meat? Thank you so much, really looking forward to making this!

    • it’s fleshy coconut meat!

        • Aleksandra
        • April 21st, 2013

        Yes… but 1/2 cup of it or 1/2 of the meat from the coconut?

      • 1/2 cup!

  1. August 12th, 2011

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