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{Raw, Vegan} Tiramisu

Capturing your attention with this post will not be a difficult task, as this is an incredible, delectable, to-live-for dessert that has ‘wowed’ many palates and made a believer out of many people previously hesitant about the living foods lifestyle.

Tiramisu

*Ahem*

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Ladies and gentlemen, I introduce you to… living foods Tiramisu.

Thank you, thank you – please hold the applause. This incredible gem of a dessert came to be when my friend Jack Cross (see his awesomeness on Facebook here) mentioned we needed to make it. As I’m new to the Verita Life clinic in Bangkok, Thailand at the moment, I figured, “Hey – why not! Let’s start off on a wonderfully vibrant and awesome foot.”

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And so it was born. Inspired by a previous recipe that crawled out of the Blooming Raw recipe vault, it has been re-done (and pleaded for many times) and shared below for you to follow.

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Get ready to experience a mouthful of bliss.

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{Raw, Vegan} Tiramisu
Author: 
Recipe type: Dessert
Cuisine: Raw, Vegan
Prep time: 
Total time: 
Serves: 18
 
A delectable and incredibly worthwhile dessert to make. This treat will tantalize your tastebuds and leave you delightfully fond of the living foods lifestyle.
Ingredients
  • CRUST
  • 2cups hazelnut meal
  • 4tbs organic coconut nectar
  • 1tbs chilled coffee espresso shot (I use 'non-coffee' Teecino - see below) or cold pressed (for RAW option)
  • ¼cup raw cacao powder
  • 1tsp ground vanilla bean pod or extract
  • pinch Himalayan salt

  • RAW COCONUT CAKE
  • 1cup raw cashews (soaked and rinsed for at least 2 hours)
  • ½cup coconut flour
  • ½cup organic coconut nectar
  • ¼cup cold pressed extra virgin coconut oil
  • ¼cup coconut water
  • 1tsp ground vanilla bean pods or extract
  • CREAMY MOUSSE

  • 1cup raw cashews (soaked and rinsed for at least 2 hours)
  • ¼cup cold pressed extra virgin coconut oil
  • ¼ organic coconut nectar
  • ¼ coconut cream
  • 1tbs raw cacao powder
  • 5 medjool dates (remove pips)
  • 1tsp ground vanilla bean pods or extract
  • pinch Himalayan salt

  • ESPRESSO CHOCOLATE TOPPING
  • ⅓cup cold pressed extra virgin coconut oil (melted)
  • ¼cup organic coconut nectar
  • ¼cup raw cacao powder
  • 1tsp chilled espresso coffee shot (I use Teecino to steep - see below) or cold pressed (for RAW option)
  • 1tsp ground vanilla bean pods or extract
Instructions
  1. For the BASE place all ingredients into a high speed food processor or blender.
  2. Blend until ingredients resemble a biscuit dough.
  3. In a 9 x 9 glass dish, press mixture evenly along the base.
  4. Set aside.
  5. For RAW COCONUT CAKE layer place raw cashews into a high speed food processor or blender.
  6. Blend until cashews resemble a meal consistency.
  7. Add the remainder of ingredients and blend until a fluffy cake dough.
  8. Evenly spread over the BASE and place in freezer.
  9. For CREAMY MOUSSE place raw cashews into a high speed food processor or blender.
  10. Blend until cashews resemble a meal consistency.
  11. Add the remainder of ingredients and blend until a smooth creamy texture.
  12. Evenly spread CREAMY MOUSSE over the top of the RAW COCONUT CAKE mix.
  13. Place back in the freezer and set for at least 2 hours.
  14. For the ESPRESSO CHOC TOPPING in a large bowl place all ingredients together and whisk until a runny choc consistency.
  15. Pour evenly over the top of the CREAMY MOUSSE.
  16. Place back in the freezer over night.
  17. Top with sifted raw cacao powder and /or cacao nibs. ;)
 

For the ‘coffee’, I used the incredible ‘fake’ Teeccino version made with chicory, barley, rye, and carob. You likely can find it in your health food store – I know Whole Foods and Sprouts both sell it in the US.

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Enjoy lovelies!

You deserve (and have incredible opportunity to get started with this dessert) to Bloom for Life!

xoxo

Amanda Froelich