July 3, 2015

Tiramisu (Vegan & Gluten-Free)


A few things:

1. Happy (belated) Birthday Mom! Thanks for being the only person in our immediate family who actually reads my articles and blog posts :)
2. I've discovered how to make really good, no-churn, super creamy, dairy-free ice cream (incl. coffee flavored ice cream!)
3. This is the easiest (and healthiest) tiramisu recipe you'll find
4. Yes, tiramisu is not a typical July 4th dish, so if you're looking for last minute ideas, take a look at this article: http://www.lovelivehealth.com/healthy-fourth-of-july-recipes/
To be completely honest, the next time I make this recipe, i might not make the "ladyfingers" -- traditional lady fingers are made with a lot of eggs and flour, and I tried making these gluten-free/vegan/almost raw ones, but they didn't taste that good. I think the walnut-date crust will suffice, and omitting these lady fingers will result in a completely raw dessert that's even simpler to make.







I was inspired by This Rawsom Vegan Life's recipe (her photos of this recipe are 10^infinity times better), but I did make a few changes here and there, including this coffee cream layer. Instead of adding coffee to the "dough" for the crust and lady fingers, I cut the cream in half and mixed half with some coffee. The coffee flavor is a million times more potent and it truly tastes more like tiramisu.




  








Recipe: Tiramisu
Original recipe from: This Rawsome Vegan Life
Adapted By: Hannah Claudia
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for the crust:
1 cup of softened, Medjool dates (pitted)
1 cup of walnuts
(opt) splash of coffee

for the ladyfingers (which are optional---really not necessary to make them):
1 cup of oats or walnuts
1 cup of softened, Medjool dates (pitted)
(opt) splash of coffee

1/2 cup of coffee (to soak the lady fingers)

for the coffee cream:
1 cup of cashews, soaked for 2 hours
1 cup of coffee (for the raw version, make cold brew coffee)
1 tablespoon of honey or maple syrup (opt, but I think it makes a different for this layer)

for the vanilla cream:
1 cup of cashews, soaked for 2 hours
1 cup of almond milk or water
(opt) 1 tablespoon of honey or maple syrup

(opt) cocoa powder to dust on top

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1. In a food processor, blend the ingredients for the crust until you get a sticky mixture.
2. Press the crust into a prepared dish/pan (I used a loaf pan). Instead of greasing the pan, add one layer of 
wax paper and then another layer of plastic wrap on top of the wax paper. Press the crust into the plastic wrap.  (this makes lifting the tiramisu out much easier!)

3. Blend the ingredients for the ladyfingers in a food processor until you get a sticky mixture.
4. Shape the dough for the lady fingers into a large rectangle/square and cut into smaller rectangles/squares
5. Dehydrate or bake (using your oven's lowest setting) the lady fingers for about 1 hour. Flip and then bake for an additional 30 minutes.
6. Soak the lady fingers in coffee for a minute and line them up on top of the prepared crust

7. Blend the ingredients for the coffee cream in a blender until you get a smooth, creamy mixture. 
8. Pour the coffee cream over the lady fingers and place the tiramisu into the freezer for about 30 minutes
9. Meanwhile, make the vanilla cashew cream and set aside. (now's the perfect time to clean up!)
10. After the 30 minutes, pour the vanilla cashew cream over the coffee cream, and place back into the freezer for at least 2 hours to set up.
11. Before serving, dust cocoa powder on top!


Ice Cream (I'll probably make a separate post about this in the future):
The best part about this recipe is that this cashew cream truly tastes just like ice cream!!! Therefore, if you want to make dairy-free, healthy ice cream, just make the vanilla cream base and add in flavors! You can mix up the liquid that's added to the cashews (ex: the coffee) to make different flavors and you can mix in whatever ingredient you like :) This tiramisu is really easy to cut into (unlike Coldstone ice cream cakes!) so you won't even need to worry about having ice cream that turns out all hard and icy! No need to make a custard, no need to churn the custard every 30 minutes/go out and buy an ice cream maker, and no need to worry about practicing self-restraint because you can totally get away with eating all of it :)


xoxo, han

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