Tuesday, 23 September 2014

Recipe: Ultimate Vegan Tiramisu


From our collection of delicious vegan recipes on Pinterest.




Ingredients:
  • almonds,
  • cashews,
  • espresso coffee,
  • dates,
  • agave nectar,
  • cocoa powder,
  • coconut oil,
  • soy lecithin,
  • vanilla extract (without alcohol),
  • agar,
  • sea salt,
  • water.

Recipe:

Night before:
  • Soak ½ cup of almonds for 8 hours.
  • In another container, infuse 1tsp ground espresso in ¼ cup of water for 8 hours.
  • The day of
  • Soak ½ cup of cashews in a fridge for 4 hours.
  • Rinse the cashews and almonds very well and pour out the water from the soak.
  • Filter the coffee / keep the infusion and discard the grinds.
  • Make almond milk with the soaked almonds and 2 cups of water.
  • How to make almond milk for this recipe?
  • Place the 1/2 cup of soaked and drained almonds and 2 cups of purified water in a blender. Blend for couple of minutes. Strain through nut milk bag or cheesecloth.

The cake:
  • In a bowl mix: 1 ¼ cup of ground almonds, 1/3 cup of date paste, 1tsp of vanilla extract (without alcohol),  1/8tsp of sea salt, 2Tbsp of coconut oil and 2Tbsp of almond milk. Mix well. Distribute the mixture at the bottom of a cake pan (8 inch in diameter).  Put in the freezer while you are preparing the Mocha layer.
  • How to make a date paste?
  • 2 ½ cups of dates and 1½ cups of water.  Make sure dates are covered with water and soak for 2 hours. Put the dates and water in a food processor and blend.
  • *This is way too much for our recipe, you will need only a bit. However it will keep good in the fridge for a long time so you may use the rest in other recipes.

Mocha layer:

  • Mix the following ingredients with a mixer: 1 1/2Tbsp of date paste, 2Tbsp of agave nectar, 1½ Tbsp of cacao powder, 2¼ tsp vanilla extract (without alcohol), 1/8tsp sea salt, 2Tbsp of coconut oil, 1 ½ tsp of soya lecithin.
  • Next add coffee and ½ cup of almond milk to these ingredients and mix well.
  • In a pan mix 2Tbsp of water with ¾tsp Agar. Bring to simmer stirring frequently. In the meantime take the cake out of the fridge. Once agar/water is brought to simmer remove from the stove and wait 2 min. After 2 min. blend the agar/water mixture with the mocha layer (turn few times). Immediately pour the mocha layer onto the cake and place it back in the freezer.

Top layer:
  • Rinse the cashews and pour out the water.
  • With a mixer blend the following: ½ cup of cashews, 1/3 cup of coconut oil, ½ cup of water, 2Tbsp agave nectar, ½tsp vanilla extract (without alcohol), 1/8tsp of sea salt, 2 ¼tsp soy lecithin add 1 cup of almond milk and mix until creamy.
  • Take the cake out of the freezer and make sure that the mocha layer has solidified before putting the icing on top.

Place back in the freezer for 2 more hours.
Dust with cacao powder before serving. Voila, enjoy:))

Dessert does not have to be a guilt ridden pleasure. This one is delicious and full of precious nutrients. Do not eat the whole thing in one sitting though. I know, it is going to be very tempting... .

Tiramisu will keep in a fridge for 10 days and for 4 months in your freezer in a sealed container.

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