Тирамису (сыроедная версия из кешью, фиников и кокоса)
Raw Tiramisu: Coconut / Cashews / Dates in disguise. « A Raw Story
TIP: If you cannot source certain raw ingredients such as honey and cacao, don’t let that hold you back. Use regular honey and roasted cacao powder.
Cashew Milk
1 cup cashews, soaked 1-2 hours
3 cups water
2 tablespoons raw honey
1 teaspoon vanilla extract
pinch sea salt
Blend all ingredients in a blender on high until you reach smooth milky mixture.
Use the remaining of this milk as your raw milk substitute. Drink on its own, use with cereals, or blend into fruit shakes.
Coffee Cake Layer
1/2 cup dates (preferably Medjool dates), soaked in 1/2 cup water until soft.
1 cup cashews, soaked 1-2 hours
3 tablespoon rum
2 1/2 tablespoons virgin coconut oil
1 tablespoon raw cacao powder
1/2 tablespoon raw honey
1 1/2 teaspoons coffee extract
1 teaspoon vanilla extract
pinch sea salt
In a food processor, mix all ingredients until well incorporated and smooth.
Cream Layer
1 cup cashew milk
1/2 young coconut meat
1 tablespoon virgin coconut oil
1 teaspoon soy lecithin, optional
1 teaspoon raw honey
1/2 teaspoon vanilla extract
pinch sea salt
Tip: You may substitute coffee extract with one serving of espresso or 1 tablespoon of coffee liquor. If sweet coffee liquor is used, omit raw honey.
Blend all ingredients in a blender on high until smooth.
*Soy Lecithin is a substance that acts as an emulsifying agent. It prevents fat and water components from separating. Not a must, however. You can omit.
Topping
1/2 tablespoon raw cacao powder
Assembly
In a small casserole dish or pie pan, form a coffee cake layer (about 1cm in thickness) into bottom of pan; then pour a layer of cream (about 0.5cm in thickness) over coffee cake and chill in freezer until firm.
Repeat layering and refrigerate until firm.
Through a sieve, sift through raw cacao powder to dust over top layer of cream. Refrigerate until serving.
enjoy.
TIP: If you cannot source certain raw ingredients such as honey and cacao, don’t let that hold you back. Use regular honey and roasted cacao powder.
Cashew Milk
1 cup cashews, soaked 1-2 hours
3 cups water
2 tablespoons raw honey
1 teaspoon vanilla extract
pinch sea salt
Blend all ingredients in a blender on high until you reach smooth milky mixture.
Use the remaining of this milk as your raw milk substitute. Drink on its own, use with cereals, or blend into fruit shakes.
Coffee Cake Layer
1/2 cup dates (preferably Medjool dates), soaked in 1/2 cup water until soft.
1 cup cashews, soaked 1-2 hours
3 tablespoon rum
2 1/2 tablespoons virgin coconut oil
1 tablespoon raw cacao powder
1/2 tablespoon raw honey
1 1/2 teaspoons coffee extract
1 teaspoon vanilla extract
pinch sea salt
In a food processor, mix all ingredients until well incorporated and smooth.
Cream Layer
1 cup cashew milk
1/2 young coconut meat
1 tablespoon virgin coconut oil
1 teaspoon soy lecithin, optional
1 teaspoon raw honey
1/2 teaspoon vanilla extract
pinch sea salt
Tip: You may substitute coffee extract with one serving of espresso or 1 tablespoon of coffee liquor. If sweet coffee liquor is used, omit raw honey.
Blend all ingredients in a blender on high until smooth.
*Soy Lecithin is a substance that acts as an emulsifying agent. It prevents fat and water components from separating. Not a must, however. You can omit.
Topping
1/2 tablespoon raw cacao powder
Assembly
In a small casserole dish or pie pan, form a coffee cake layer (about 1cm in thickness) into bottom of pan; then pour a layer of cream (about 0.5cm in thickness) over coffee cake and chill in freezer until firm.
Repeat layering and refrigerate until firm.
Through a sieve, sift through raw cacao powder to dust over top layer of cream. Refrigerate until serving.
enjoy.