tiramisu

Raw Vegan Tiramisu

Ingredients

Base

  • ½ cup hazelnuts
  • 1 cup almonds
  • 7 Medjool dates
  • 1 tbsp finely grounded coffee (coffee powder)
  • 2 tbsp cacao powder
  • 1 tsp vanilla extract
  • a pinch of fine sea salt

Mousse Layer

  • 1½ cup cashews, soaked overnight
  • ¾ cup Medjool dates
  • ⅓ cup melted raw dark chocolate
  • ¼ cup maple syrup
  • ⅔ cup almond milk, room-temperature
  • 4 tbsp cacao butter, melted
  • ⅓ cup cacao powder
  • 2 tsp freshly grounded coffee

Cream layer

  • ½ cup cashews, soaked overnight
  • ⅔ cup full-fat coconut milk or cream*
  • 3 tbsp coconut oil
  • 2 tbsp agave syrup
  • 1 tsp of vanilla extract
  • more cacao powder
  • cacao nibs
  • * the upper hardened part of the coconut milk in a can when you leave it in the fridge overnight
Instructions
  1. Process all base layer ingredients in your food processor until sticky.
  2. With your fingers, press into a 8″ springform pan and press down into an even crust, going up the edges a little all around.
  3. Put in the freezer.
  4. For the middle layer, process all the ingredients until smooth and well combined.
  5. Pour into the pan over the crust and put the Cake back into the freezer.
  6. Blend your ingredients for the cream layer but only pour them over the chocolate layer once it has hardened.
  7. Let sit in the freezer for 4 hours or overnight
  8. Before serving, dust the top with cacao powder and sprinkle with some cacao nibs
  9. Note: Use an 8-inch springform pan or a smaller one when you want to make the cake “higher” in size

Vegan gluten-free Tofu Tiramisu

Gluten-Free Vegan Tiramisu

Ingredients:

For the sponge layer:

  • 1 cup (150g) gluten-free flour
  • 2/3 cup (100g) ground almonds
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp coconut oil, melted
  • 6 tbsp maple syrup
  • 1/2 cup (120ml) vegan milk
  • 150ml strong coffee (I mixed 1.5 tbsp instant espresso in 150ml hot water)

For the cream layer:

  • 396g  Tofu, drained
  • 6 tbsp maple syrup
  • 6 level tbsp almond butter
  • 1/2 tsp instant espresso powder
  • 2 tsp vanilla paste OR 3 tsp vanilla extract
  • 1-2 tbsp vegan milk
  • Pinch of salt

Method:

  1. Preheat your oven to 180°C (160°C fan assisted)/ 350°F
  2. To make the sponge: mix the first 4 ingredients in a bowl, then pour in the oil, maple syrup and milk. Mix to combine.
    Pour the batter into a lined 8″ square cake tin and bake for 15 minutes. Leave to cool completely.
  3. To make the cream layer: First drain the tofu from as much liquid as possible. I find the easiest way to do this is to break up the tofu into a nut milk bag/straining bag and squeeze out all the fluid. You can also use a muslin cloth.
    Blend all the cream layer ingredients in a food processor until smooth.
  4. To assemble: I used dessert rings to shape individual tiramisus. Use one of the rings to cut out 4 rings from the sponge cake, and then carefully slice each circle in half horizontally. You will end up with 8 round sponge discs.
    Place one of the discs back into the dessert ring, then drizzle on top 2-3 tsp of the brewed coffee. You need enough for the sponge to absorb, but make sure you don’t use too much otherwise the sponge will become too soft.
  5. Top with a few teaspoons of the cream mixture, and then repeat the above step so you end up with two layers of sponge and 2 layers of cream.
  6. Leave to chill in the fridge for 1-2 hours, then carefully remove the rings and top with a generous dusting of cocoa powder and cherries.

Enjoy!

*If you don’t have dessert rings, simply crumble the sponge in glasses, drizzle with coffee, then top with a layer of the cream mixture. Repeat one more time so you end up with two layers of sponge and two layer of cream. Chill in the fridge for an hour then dust with cocoa and top with a cherry. Enjoy!

This recipe made 4 large Tiramisu because of the size of the dessert rings, but I would say this recipes is enough to serve at least 8 people. So you can either slice each in half, use smaller rings or serve in glasses as explained suggested above.

tira

Refined Sugar-Free Vegan Tiramisu

Ingredients

For crunchy chocolate base:

  • 2 2/3 oz (75 g) dark chocolate, melted with 1/2 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 cup (100 g) ground almonds
  • 1 cup (35 g) puffed quinoa

For mousse-like coffee layer:

  • 2 cups (200 g) cashew nuts, that have been soaked overnight and drained
  • 3/8 cup maple syrup
  • 1 tbsp melted coconut oil
  • 1 – 2 tbsp instant coffee, dissolved in 1 tbsp hot water

For creamy vanilla layer:

  • 1 1/2 cups (150 g) cashew nuts, that have been soaked overnight and drained
  • 1/2 cup (115 g) coconut cream
  • 1 1/2 tbsp coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla paste (or 2 tsp vanilla extract)

You will also need:

  • cupcake/muffin tin
  • dark chocolate for drizzling (optional)

Instructions

  1. Grease a cupcake/muffin tin with coconut oil and put strips of baking/greaseproof paper into 10 of the cupcake/muffin holes. These strips will make removing the frozen raw vegan tiramisu bites at the end much easier.

For crunchy chocolate base:

  1. In a bowl, mix together all the chocolate base ingredients.

  2. Transfer ~1/8 cup of the mixture into each of the cupcake/muffin holes and flatten it down into a compact layer – I used a 1/3 cup measure for flattening.

  3. Freeze for at least 15 minutes so that the chocolate firms up.

For mousse-like coffee layer:

  1. In a food processor or blender, blend the soaked and drained cashew nuts until you get a smooth paste.

  2. Add the rest of the coffee layer ingredients and blend until everything is evenly distributed.

  3. Transfer ~1/8 cup of the mixture on top of the firmed up chocolate base and smooth out the tops with a small spoon.

  4. Freeze for at least 1/2 hour so that the coffee layer firms up sufficiently for the vanilla layer to be added on top.

For creamy vanilla layer:

  1. In a food processor or blender, blend the soaked and drained cashew nuts until you get a smooth paste.

  2. Add the rest of the vanilla layer ingredients and blend until everything is evenly distributed.

  3. Transfer ~1/8 cup of the mixture on top of the firmed up coffee layer and smooth out the tops with a small spoon.

  4. Freeze overnight.

Final steps:

  1. Next day, remove the frozen raw vegan tiramisu bites from the cupcake/muffin tin. I found that this is easiest if you warm the underside of each cupcake/muffin tin hole above a hot cup of water/tea/coffee. Then, use the baking paper strips to help lift the tiramisu bites out of the tin.

  2. Before serving, allow to thaw for about 5 – 10 minutes. Serve as is, dusted with cocoa powder or drizzled with melted dark chocolate.

Storage:

  1. The raw vegan tiramisu bites keep well in a closed container in the freezer for 2 – 3 weeks.

     

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