Tirumisu

RAW . VEGAN . GLUTEN-FREE

This dairy-free Tirumisu is super filling and tastes every bit as good as one that has full dairy cream and processed sugar. An ideal special holiday dessert to serve this Christmas!

This recipe makes between 4-6 portions or, as it's quite filling, you can serve it in smaller pots to more people, or freeze in portions. I like to use serving glasses, but you can also make one large Tirumisu in a square serving bowl.

A note about adding alcohol: add 1 shot to the mixture and taste. If you want more go for it! The overall flavour of this recipe gets stronger after it has been chilled.

INGREDIENTS

Chocolate Cake Layer:

1 c Walnuts (soaked in water 2 hours, drained)

1/2 c Ground Almonds

1/2 c GF Porridge Oats

3/4 c Cacao Powder

8 pitted Medjool Dates (soaked in warm water 30 mins, drained)

Aprox 1 c freshly brewed strong Coffee (I use 3 tbsp strong ground coffee : 250 ml boiling Water)

1 tbsp Maple Syrup

1 tsp Vanilla Extract

Good pinch of Himalayan Salt

Optional: 1-2 shots of Brandy or Amaretto

Cashew Cream Topping:

1.5 c Raw Cashews (soaked 2 hours in water, drained)

1/2 c unsweetened Cashew Milk (or any nut milk)

2 tbsp Maple Syrup

3 tbsp melted Coconut Oil

1 tsp Vanilla Extract

Pinch Himalayan Salt

Garnish: Cacao powder, Dark Chocolate shavings

METHOD

1. Using a food processor grind the oats down to a rough flour.

2. Add in the soaked walnuts and ground almonds and grind down again to tiny crumbs.

3. Add the rest of the cake layer ingredients and process everything until it all sticks together.

4. Portion this out into serving glasses or one large glass server and pop in the fridge while you make the cream topping.

5. Blend all the cashew cream ingredients together in a high speed blender, using the tamper stick if you have one (Vitamix) to push the mixture down onto the blades. If you’re having problems blending add a little more milk. Blend until it’s really smooth and creamy.

BLENDING TIP - If you have a less than powerful blender, add all the liquid ingredients to the blender first to cover the blades. Then add the cashews a few at a time so they blend down easier.

6. Pour the cream over the chocolate base layer and spread evenly. Set in the fridge for at least 1 hour.

7. Garnish with cacao powder and grated dark chocolate shavings and return to the fridge until ready to serve.

NOTE: This dessert will keep in the fridge, covered, for up to 5 days, and in the freezer for one month.