The Delicious Raw Tiramisu

Yesterday morning, my parents were so eager to try some new desserts, and my mother specially, who is a marvelous cook and adores all kinds of desserts... so when it comes to raw... she just indulge in its preparation and invites friends and family to try it.

That Sunday morning, she decided to do the Tiramisu, which came up to be super delicious, and she has received really remarkable comments from our relatives who were visiting that evening.

Me, personally, been having an overloaded month, full with preparations of projects and presentations, so been kind of late on my blog and follow ups... though promise that won't last long... for so, and in order not to let this super outstanding Tiramisu get out of the way, both my mother and father together have helped in the preparation and shooting the pictures, so I can share it with you live on raw love recipes.

Tiramisu "Made with Parents' Love"

Make sure to prepare the following raw ingredients:

Nuts:

Cashew nuts

Almonds

Sweetener:

Date paste

Agave nectar

Vanilla essence

Oil:

Coconut oil, melted

Others:

Espresso Coffee, ground

Sea salt

Cacao powder

Lecithine de soya (we used lecithine de tournesol)

Agar-Agar

The whole Tiramisu

Soaking: 8 hours + 4 hours

Preparation 50 minutes

Portions: 12

Equipment: a blender (Vitamix)

Preparation of the day before:

80g (1/2 cup) Almonds

1 t.s. of espresso coffee beans, ground very fine

In a container, soak for 8 hours the almonds.  In a second container, infuse the ground espresso in 60ml (1/4 cup) of water for 8 hours.

Preparation of the same day: 

Check below at the glaçage (frost) section --- need to soak additional cashew nuts for 4 hours.

For the soaked items of the day before:

Rinse well the cashews and almonds. Discard the soaking water. 

Filter coffee, keep the infusion and throw the powder. keep the infused coffee water aside.

Make the Almond milk with soaked almonds and 500ml (2 cups) of water (check the sesame milk, use the same steps but with Almonds instead of sesame)

The cake:

The Cake

135g (1/4 cup) ground Almonds
100g (1/3 cup) Date paste
1 t.s. Vanilla essence without alcohol
1/8 t.s. sea salt
2 tb.s. Coconut Oil, melted

In a bowl, mix all the ingredients of the cake and 2 tb.s almond milk until obtaining a uniform paste.

Spread this mixture in a small cake mold of 20cm (8in) in diameter. Place in Freezer preparing the mocha

 

The Moka:

30g (1 1/2 tb.s.) Date Paste

The Moka

2 tb.s. Agave Nectar

10g (1 1/2 tb.s.) Cacao Powder

2 1/4 t.s. Vanilla essence without alcohol

1/8 t.s. sea salt

2 tb.s. Coconut Oil, melted

1 1/2 t.s. Lecithine de soya (we used lecithine de tournesol)

2 t.s. water

3/4 tb.s. Agar-Agar

Put all the Moka ingredients in a blender (Vitamix), except for the water and the Agar-Agar. Add the infusion of coffee and 125ml (1/2 cup)  of almond milk. Mix in a homogeneous liquid.

Put the water and agar in a saucepan and bring to a boil, keep stirring often. Meanwhile, remove the cake from the freezer and set aside. 

Two minutes after the boil, put the mixture water / Agar-Agar in the blender with the other mix and let it run a few seconds.

Pour the mocha right away on the cake. Return to the freezer and let it set.

"Glaçage, Frosting"

75g (1/2 cup) Cashew Nuts 

3 tb.s.Coconut oil, melted
125ml (1/2 cup) Water 

2 tb.s. Agave Nectar

1/2 t.s. Vanilla essence without alcohol
1/8 t.s. Sea Salt

2 1/4 t.s. Lecithine de soya (we used lecithine de tournesol)

3/4 tb.s. Agar-Agar (my mom decided to add Agar-Agar) (use it the same way as you did in the Mocha)

2 t.s. water  

Pouring the glaçage

Rinse the cashews that have been soaked for 4 hours and discard the soaking water.

Place all the glaçage ingredients in a blender. Add 250ml (1 cup) almond milk and mix until having a uniform liquid and creamy.

Put the water and agar in a saucepan and bring to a boil, keep stirring often. 

Two minutes after the boil, put the mixture water / Agar-Agar in the blender with the other mix and let it run a few seconds.

Remove the cake from the freezer and ensure that the mocha has solidified before pouring the glaçage on the cake. After pouring the glaçage, put it back in the freezer and let set for 2 hours.

Cake / Moka / Glaçage

Just before serving, sprinkle with cacao powder.

* Can be conserved 10 days in the  fridge in an airtight container, or 4 months in the freezer.

The Love outcome

Bon Appétit!

La Reina

Recipe from: Crudessence Recipe Book