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
- 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.
- Place 1/2 of the mix in to a 6 inch loose bottom cake tin lined with baking parchment paper.
- Spread evenly and press down to compact.
- Place in the fridge while you make the chocolate layer. Set remainder of crumb to one side at room temperature.
Chocolate Layer
- Blend dates to a paste in your food processor. Add in coconut milk and blend to combine.
- Add all other chocolate layer ingredients and process until smooth.
- 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!
- Return to the fridge while you make the topping.
Cream Layer
- Blend soaked cashews (drained!) with coconut milk in a high speed blender until smooth. Combine with all other ingredients in blender or food processor.
- Pour over the second crumb layer. Gently spread to ensure it’s even.
- Return to the fridge to set overnight or for a minimum of 4 hours.
- 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.
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