Raw Tiramisu Slice
Who doesn’t love Tiramisu? I mean really…
Grab all your coffee loving friends and send the invite far, and wide. Because this Raw Tiramisu Slice is AAAAAmmmmAAAAzing, to say the least.
First Things First, grab a coffee and lets go
This recipe is for a 9′ by 9′ square cake tin.
Firstly line your tin with cling film so your slice will come out easily without destroying your masterpiece.
MACADAMIA VANILLA CREAM BEFORE ANYTHING
1 cup Macadamias – Soaked for at least 4 hours – Drained and Rinsed.
1 cup Pecans
1 cup unsweetened Shredded Coconut
1 cup Sultanas or Raisins
2 Tbs of instant Organic Coffee or Ground Up Coffee Beans
1.5Tbs Raw Organic Cacao
In a food processor pulse your Pecans to a chunky consistency.
Remover and blend all of your other ingredients together.
Add your pecans back to the food processor and add about 30-50mls of water and pulse to create moisture to the base.
Remove and pat firmly into your lined tin – Put in the freezer to set.
1 cup of Hazelnut meal
1/2 cup Shredded Coconut
1 cup of dates (soaked in 1/2 cup of water and 1 tbs of instant coffee)
1/2 Tbs Raw Cacao
1/2 Tbs Mesquite
Blend ingredients in your food processor on high until combined.
Remove your tin from the freezer and spread the layer evenly – Return to freezer.
MACADAMIA VANILLA CREAM INGREDIENTS
1 cup of Macadamia mentioned at the beginning of this recipe – Soaked, drained and rinsed.
1.5 Tbs Maple Syrup
30g Melted Cacao Butter
1 tsp Vanilla
1/4 cup Coconut Cream
1/2 cup of Water
Pinch of Salt
1/8 tsp Cinnamon
METHOD Blend on high for a few minutes until smooth, add while still blending add;
1/4 cup Coconut Oil
Continue to blend for another minute until creamy.
If you think it is too wet, you can add 1/4 cup of coconut, ground into a fine flour to soak up a little moisture.
Remove your tin from the freezer, and spread your last layer evenly.
I like to decorate the cake at this point so it all sets together.
For this one I dusted some Raw Cacao, Dark Chocolate shavings and a Coffee Bean if you like.
Pop in the freezer for about 2 hours to set, then remove and to cut into desired pieces.
Serve with a side of coffee with your favorite nut-based milk. I love a good creamy cashew!