It has been a while since I have done a Feature Friday on the blog. Sorry – I have been traveling the world sunning myself for hours on pebbley beaches and cheersing to cocktails at sunset (a lovely way to live for those interested) But it also means that I have neglected a part of me that I am passionate about. My Health, fitness and wellbeing and writing . SO back to the drawing board they say and what better way to start than an Italian style FEATURE FRIDAY. And what better Italian dessert than the ever so famous Tiramisu. This gluten, sugar and dairy free Tiramisu is one to add to the to do list this weekend or the next family affair. An old sugary favourite with a healthy kick thanks to the gorgeous foodie blogger Emily from “This Rawsome Vegan Life”
I am very pleased with how this recipe turned out. I wasn’t sure I’d be able to recreate the classic dessert that became such a celeb in the 50’s (?), but I did! I think this would probably taste equally mind-blowing if you used macadamias instead of pine nuts. Jus’ sayin’. I used cold-pressed coffee for the ladyfingers and the combo of the coffee plus sweet vanilla cream plus cacao powder on the top is pure bliss, let me tell ya. Actually, don’t listen to me. See for yourself…
RAW VEGAN TIRAMISU with VANILLA CREAM & COFFEE LADYFINGERS
serves 10 – GF DF SF V P* – 24 hours to set
1 cup oats or walnuts
1 cup raisins
2 tablespoons cold-pressed coffee*
1 cup oats
1 cup dates
Pinch of salt
1 teaspoon vanilla extract
2 tablespoons cold-pressed coffee
2 cups pine nuts or macadamia nuts
2 cups water, as needed
1/4 cup liquid coconut oil
3 tablespoons coconut nectar (could use maple syrup)
1 tablespoon vanilla extract
3 teaspoons soy lecithin (optional, but recommended to thicken the mixture)
To make the crust: process the oats or walnuts into flour in a food processor. Add the raisins and coffee and process until it forms a ball. Press evenly into the bottom of a lined bread pan. Set in the fridge.
To make the ladyfingers: process the oats into flour in a food processor then combine the rest of the ingredients in a food processor until they begin to stick together. Form into rectangular cookies (ladyfingers) that will fit into your baking pan. Dehydrate for 1-2 hours on each side, or use your oven at its lowest temperature.
To make the vanilla cream: blend all the ingredients until smooth and thick, like pudding, adding liquid as needed. Spread half this mixture onto your crust, then place your lady fingers close beside each other on top of the vanilla cream. Carefully spread on the rest of the vanilla cream and set in the fridge or freezer for at least 24 hours.