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Food Monster - Recipes

Raw Tiramisu [Vegan, Gluten-Free]

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This raw vegan tiramisu is ridiculously delicious. The dessert is boldly flavored, perfectly sweet, and the texture is sublimely creamy. With crumbly almond-coffee “lady-fingers” and a rich cashew cream layered in between, it’s a decadent vegan dessert that will impress everyone.

Raw Tiramisu [Vegan, Gluten-Free]

Calories

403

Serves

9 squares

Cook Time

30

Ingredients

For the Crust:

  • 1 cup walnuts
  • 1 cup dates
  • 2 tablespoons cold-pressed coffee

For the Ladyfingers:

  • 1 cup almond meal
  • 1 cup dates
  • 2 tablespoons cold-pressed coffee
  • 1 teaspoon vanilla extract
  • 1 tablespoon cacao powder

For the Cream:

  • 2 cups cashews, pre-soaked
  • 2 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 1 tablespoons vanilla extract
  • 1-2 cups water

For the Topping:

  • Cacao powder

Preparation

  1. To make the crust, blend the walnuts into flour in a blender. Add dates and coffee and blend well. Press evenly into the bottom of an 8 by 4-inch baking pan lined with parchment paper.
  2. To make the ladyfingers, blend all the ingredients in a high speed blender until smooth. Form a cookie layer in the pan and put into freezer.
  3. To make the cream, blend all the ingredients in a high-speed blender until smooth and thick, adding water as needed. Spread half this mixture onto your crust, then place your lady fingers cookie on top of the cream. Spread on the rest of the cream and set in the refrigerator for 6-8 hours to harden.
  4. Use a small fine mesh strainer and put some cacao powder in it, to sprinkle evenly across the top of the tiramisu.
  5. Cut into squares and serve.

Nutritional Information

Per Serving: Calories: 403 | Carbs: 30 g | Fat: 28 g | Protein: 9 g | Sodium: 54 mg | Sugar: 16 g

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AUTHOR & RECIPE DETAILS


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Creative raw vegan desserts and meals to make you feel energetic, radiant, and vibrant. Lena Ksanti is a Recipe Developer and Nutritionist in PureVeganFood. She wants to show how fresh, healthy and exciting raw vegan dishes can be created with ease and to inspire others to make healthier food choices. Lena was featured in The Huffington Post as one of the “17 Vegan Instagram Accounts You Should Definitely Be Following” in February 2015. The Healthy Mama Magazine featured Lena as a contributor in several editions in 2015. Lena teaches healthy-living cooking classes and counsels clients around the country to help them become more energetic, radiant and vibrant. Lena is a graduate of Cornell University’s Plant-Based Nutrition Program based on Dr. T. Colin Campbell’s The China Study. She was trained in Matthew Kenney Raw Culinary School. Lena is the author of PureVeganFood: Desserts. Nutritious Naturally Delicious Raw Delights, creator of MyPureVeganFood. and she lives with her husband and two kids in Laguna Beach, California. For ebooks and classes by Lena Ksanti, visit her blog


 

 

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120 comments on “Raw Tiramisu [Vegan, Gluten-Free]”

Click to add comment
mntryjoseph
15 Days ago

This recipe is not "raw", because the recipe calls for Maple Syrup. Maple syrup is not a "raw" food!

Here is why...

For a food to be considered "raw", some experts state it can not be heated up past 104°F - 120°F. Maple Syrup is boiled at around 219°F when it is being processed!


💥 Maple Facts and Fictions
http://deepmountainmaple.com/maple-facts-and-fictions


Reply
Marianne Kanjian Yaghljian
1 Years Ago

Tiramisu is my favourite dessert and I am so happy to see a raw version. I can't wait to make this


Reply
Marissa Abrusia Putney
1 Years Ago

Amanda Suriani


Reply
Monna Rizkalla
1 Years Ago

Markus Rizkalla


Reply
Sue Hague
1 Years Ago

Ooo lovely. X


Reply
Andrej Frenkel
1 Years Ago

Paul Duckworth


Reply
Andrej Frenkel
1 Years Ago

Paul Duckworth


Reply
Cristina Elena
1 Years Ago

Adriana XS that ain't no tiramisu Alex Mita Mark Burns but it actually sounds delicious.


Reply
Cristina Elena
1 Years Ago

Adriana XS that ain't no tiramisu Alex Mita Mark Burns but it actually sounds delicious.


Reply
Rickie Beatson
1 Years Ago

Stephanie Fry


Reply


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