Cashew

Healthified tiramisu

February  1, 2016
Photo by Valentina | sweet kabocha
Author Notes

An Italian classic dessert that in this version is still voluptuous, creamy and sensual. —Valentina | The Blue Bride

  • Serves 12
Ingredients
  • for the biscuits
  • 2 cups oat flakes
  • 2 cups medjoul dates
  • 1 pinch salt
  • 1/4 cup strong coffee (espresso)
  • for the cream
  • 1 cup raw cashews
  • 1/2 lemon + water to reach 1/4 cup
  • 1 can coconut milk
  • 40 grams corn starch
  • 60 grams coconut flower nectar
  • 5 grams cacao powder
In This Recipe
Directions
  1. for the biscuits
  2. In a food processor reduce oats to flour, add other ingredients and process until a dough is formed.
  3. Shape your biscuits – I simply give them a round shape, but a rectangular one is preferred – and dehydrate them for about 2 hours.
  1. for the cream
  2. In a saucepan mix corn starch and milk and bring to boil stirring whit a whip to prevent lumps.
  3. When the sauce thickens, remove from the flame, add coconut nectar and stir to incorporate.
  4. Put the sauce into a bowl, cover, let it cool and reserve in fridge.
  5. Next morning strain cashews, blend with lemon juice + water until smooth. Add into the blender the coconut milk cream from the fridge and blend again.
  6. Arrange the tiramisu: in a casserole dish – or glasses or whatever you want – spread a little layer of cream, make a new layer with some biscuits, spread a cream layer, biscuits, cream and go on. Finish with a light coating of cacao powder.
  7. Reserve in fridge for at leat 12 hours. For a long-lasting dessert, reserve in freezer.

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