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
Directions
- for the biscuits
-
In a food processor reduce oats to flour, add other ingredients and process until a dough is formed.
-
Shape your biscuits – I simply give them a round shape, but a rectangular one is preferred – and dehydrate them for about 2 hours.
- for the cream
-
In a saucepan mix corn starch and milk and bring to boil stirring whit a whip to prevent lumps.
-
When the sauce thickens, remove from the flame, add coconut nectar and stir to incorporate.
-
Put the sauce into a bowl, cover, let it cool and reserve in fridge.
-
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.
-
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.
-
Reserve in fridge for at leat 12 hours. For a long-lasting dessert, reserve in freezer.
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