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Author Notes: An Italian classic dessert that in this version is still voluptuous, creamy and sensual. —Valentina | sweet kabocha
for the biscuits
- 2 cups oat flakes
- 2 cups medjoul dates
- 1 pinch salt
- 1/4 cup strong coffee (espresso)
- 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
- 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 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.
- This recipe was entered in the contest for Your Best Recipe Made with Coffee