My first experience with raw food was in Café Gratitude in San Francisco in 2008. I remember that I could not believe that the food that I was eating was raw. the flavor was incredible!
Even though I don't follow a Raw diet , one of my favorite part about the raw food is the desserts.
Raw vegan desserts don't contain processed ingredients, on the contrary, the ingredients in this kind of desserts provide vitamins and minerals. They are not full of empty calories like you can find in regular baked goods.
Are you ready to make this amazing Raw Tiramisu?
This recipe is from the Café Gratitude book " I am Grateful"
I AM ADORING
Makes a square pan 8 x 8 x 3 inches.
FOR THE CAKE
1 1/3 cups well- packed, finely chopped dates
1/2 cup coconut butter
1/2 teaspoon salt
2 tablespoon vanilla
30 ounces almond flour
8 ounces espresso
FOR THE CACAO MOUSSE
1/2 ounce Irish Moss ( see below)
1 1/2 cups almond milk
1/4 cup well packed, finely chopped dates
1/4 cup agave nectar
2 tablespoons vanilla
1/8 teaspoon salt
1/3 cup cacao powder
1 tablespoon lecithin
Scant 1/2 cup raw coconut butter
FOR THE WHIPPED CREAM
2 1/4 cups coconut milk
1 1/2 cups soaked cashews
1/2 cup agave nectar
2 tablespoons vanilla
1/4 teaspoon salt
2 tablespoon lecithin
2/3 cup raw unscented coconut butter
1/4 cup cacao powder
TO MAKE THE CAKE
First pureé the dates in a food processor. To create a fine paste, you may need to add a little water. In a mixer with flat paddle at low speed, mix date, coconut butter, vanilla, and salt until smooth. Add flour and mix at higher speed until well incorporated . Remove from mixer and separate into two equal portions. Grease pan ( with coconut butter) and form a layer on bottom of the pan with one portion. Soak this layer with half of the espresso ( 4 ounces) Allow espresso to soak in.
TO MAKE THE MOUSSE
Blend Irish moss with 1/2 cup of milk until dissolved, smooth, and thick. Add remaining milk, date, agave, vanilla, salt, and cacao powder, and blend until smooth. Add lecithin and coconut butter until well incorporated. Pour onto the cake layer. Set in fridge/freezer ( about an hour). Once set, layer the other cake portion on top of the mousse and soak cake with remaining expresso. Return to fridge/ freezer until ready to top with whipped cream.
TO MAKE THE WHIPPED CREAM
Blend all the ingredients except lecithin and coconut butter until smooth. Then add lecithin and coconut butter, blending until well incorporated. Pour onto cake and set in fridge/freezer (about one hour) . Once set, dust with cacao powder in an even layer.
Irish moss :
It is a seaweed. Rinse Irish moss well in cool water and soak 12-24 hours before using in recipe.
I love this recipe but when I make it again I will cut in 1/2 of the ingredients for THE CAKE. I will use only 1 layer cake, 1 layer of mousse and 1 layer whipped cream !
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