Raw Paleo Tiramisu

In pinterest, I came across this beautiful tiramisu recipe from Peachy Palate which is gluten free and vegan. However, since I don’t drink alcohol, I substituted apple cider for brandy. Try the recipe and add your comment.

Ingredients (9 squares)

Base & Centre Layer

• 75g (3/4 cup) roasted peeled hazelnuts
• 75g (3/4 cup) pecans
• 40g (1/3 cup) coconut flour
• 60g (1/2 cup) ground almonds
• 90g (1/2 cup) Medjool dates
• 3 tbsp (42g) coconut oil melted

Coffee Brandy Cream Layer

• 1/2 can (200ml) full fat coconut milk
• 80g (1/3 cup) raw cacao butter
• 2 tbsp (15g) raw cacao powder
• 45g (1/4 cup) Medjool dates
• Seeds from half a vanilla pod or 1/2 tsp vanilla extract
• 2 shots of espresso or 3 -4 heaped tsp instant coffee dissolved in 1-2 tbsp boiling water
• 3 tbsp brandy (or Marsala wine..sherry or whiskey)
• 2 tbsp (28g) coconut oil or ghee melted

Cream Layer

• 1 cup (120g) raw cashews soaked for 8 hours or overnight
• 1/4 cup (60ml) full fat coconut milk
• 1/4 cup (55g) coconut oil melted
• 2 tbsp (40g) raw honey
• 1 tbsp (14g) melted cacao butter
• Seeds from half a vanilla pod or 1/2 tsp vanilla extract

Instructions

Base

1. Blend dates to a paste in your food processor. Remove and blend hazelnuts and pecans to a coarse crumb. Add all ingredients to the food processor and blend to combine.
2. Place 1/2 of the mix in to a 6 inch loose bottom cake tin lined with baking parchment paper.
3. Spread evenly and press down to compact.
4. Place in the fridge while you make the chocolate layer. Set remainder of crumb to one side at room temperature.

Chocolate Layer

1. Blend dates to a paste in your food processor. Add in coconut milk and blend to combine.
2. Add all other chocolate layer ingredients and process until smooth.
3. Pour and spread evenly over the base. Sprinkle over the remainder of the crumb. Spread it evenly and lightly press down but don’t compact as you did with the base!
4. Return to the fridge while you make the topping.

Cream Layer

1. Blend soaked cashews (drained!) with coconut milk in a high speed blender until smooth. Combine with all other ingredients in blender or food processor.
2. Pour over the second crumb layer. Gently spread to ensure it’s even.
3. Return to the fridge to set overnight or for a minimum of 4 hours.
4. Push up out of the loose bottom tin. Slice in to 9 squares. Dust with raw cacao powder and serve. Store in the fridge for up to one week or freeze in a seal tight container or wrapped in clingfilm for up to one month.