I know—coming off of Thanksgiving, throwing a dessert like tiramisu at you might not seem fair. Never fear, though, because this raw alternative to the traditional Italian dessert is as good-for-you as such a treat can get—especially if you’re not ready to totally detox from last week’s indulgences and want to keep the decadence coming. Check out more great recipes like this one in Sweet Gratitude.
Tiramisu
Makes one 8x8x2-inch square pan
Vanilla-Espresso Cake
- 13 ounces date paste (weight)
- 7 tablespoons coconut oil
- 1½ tablespoons liquid vanilla
- ½ teaspoon salt
- 4½ cups almond flour
- ¼ cup almond milk
- ¼ cup cold-pressed espresso
Add to a mixer bowl the date paste, coconut oil, liquid vanilla, and salt, then follow the cake batter directions on page 48. Save espresso for the soaking of the cake layers. When cake batter is ready, divide it into two equal parts. Lightly grease the pan and spread one portion of the batter on the bottom in an even, flat layer. Keep the remaining cake portion out at room temperature until ready to use. Soak the cake layer in the pan with 2 tablespoons of the espresso. Place pan in fridge while making the mousse recipe below.
Tiramisu Chocolate Mousse
- ½ ounce Irish moss (by weight)
- ¼ cup water
- ½ cup almond milk
Blend until Irish moss is completely broken down (see Irish moss blending directions, page 184). Then add the following to the blender:
- ½ cup almond milk
- ¼ cup agave syrup
- 1½ ounces date paste (by weight)
- ¾ ounce cacao powder (by weight)
- 1½ tablespoons liquid vanilla
- small pinch salt
Blend well until smooth and creamy, then add:
- 1 tablespoon lecithin
- 3 tablespoons coconut oil
Resume blending until lecithin and oil are fully incorporated. Pour the mousse on top of the first cake layer. Place entire pan in freezer to set the mousse (45 minutes–1 hour). While mousse is setting, proceed with making the whipped cream recipe below. When the mousse feels firm, remove pan from freezer and gently apply the second cake layer. Soak second cake layer with remaining 2 tablespoons espresso.
Tiramisu Whipped Cream
- 1 cup soaked cashews
- 1½ cups coconut milk
- ¼ cup agave syrup
- 1 teaspoon liquid vanilla
- small pinch salt
- 1½ tablespoons lecithin
- ⅓ cup coconut oil
Follow cake frosting directions, page 50. When the whipped cream is ready, pour on top of the second cake layer and set in the freezer 1–2 hours or until the whipped cream feels firm to the touch. Decorate the entire top layer with 6 tablespoons cacao powder. Using a small sifter, gently sift the cacao powder in an even layer on top of the cake. The cacao powder should completely cover the frosting. Tiramisu is now ready to be served. Score pan 3×3 to yield nine servings. Garnish individual slices with a whole cacao bean or almond for an extra touch. Use an offset spatula to remove servings from the pan.
Storage and life span: This cake will keep for at least three days. Store covered in the fridge.