blue bird

PREP: 30 mins
COOK: 2-3 hours
SERVING: 8 slices
Medium

It actually took me a very long time to realize that I am Lactose intolerant, mostly because I couldn’t bear the thought of giving up on my fav dessert Tiramisu! After a few tests confirmed that I can’t have dairy products anymore, I reluctantly got into the kitchen and gave a few Tiramisu recipes a try, until I came up with my very own version of the infamous Italian delicacy – Tiramisu. Make this and you will know what we mean by “when an already incredible recipe becomes even more amazing”!


Ingredients For The Crust: 

  • 1 1/2 cups walnuts
  • 1 cup oats (or coconut flour if you’re looking for a grain free recipe)
  • 1 cup dates
  • 2 tbsp coconut oil

Ingredients For The Chocolate Layer: 

  • 1 cup soaked cashews
  • 1 cup soaked walnuts
  • 1 cup dates
  • 4 tbsp cacao powder
  • 1 tsp vanilla essence
  • 3 tbsp coconut oil
  • 2 shots espresso or 4 heaped tsp instant coffee dissolved in 2 tbsp water
  • 1/3 cup coconut milk

Ingredients For The Cream Layer:

  • 1 cup soaked cashews
  • 1/4 cup coconut milk
  • 1/4 cup + 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 tbsp melted cacao (optional)

 

  • Put all the ingredients for the crust into a food processor and miss well until a sticky mixture forms.
  • Line a 9″ X 5″ loaf pan with baking paper and press the mixture for the crust into it and place in the freezer while you make the second layer.
  • Place all the ingredients for the chocolate layer into the same food processor and mix well. If your mixture is too thick then add some more coconut milk.
  • Pour the chocolate layer over the crust and freeze for 1-2 hours.
  • Now to make the cream layer, place all the ingredients into your food processor and mix well for about 3-5 minutes, stopping in between to scrap down any pieces of cashews from the sides of the jug.
  • Pour the cream over the chocolate layer and freeze for a further 3-5 hours.
  • When you are ready to serve, dust the tiramisu with some raw cacao powder, slice and serve.
  • Its best to soak your nuts overnight as it will process easily.
  • If you don’t have cacao butter, the tiramisu will come out just as nice without it.
  • You can swap coconut milk for almond milk.
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