naturalhealthmag.com.au AUSTRALIAN NATURAL HEALTH | 65
Tiramisu
FOR THE BASE
½ cup almonds, soaked for 8 hours
⅓ cup pecans
⅓ cup cashews
5 medjool dates, pitted
⅛ tsp Himalayan saltFOR THE COFFEE LAYER
½ cup cashews, soaked for 8 hours
½ cup almonds, soaked for 8 hours
2 tbsp rice malt syrup
¼ cup coconut milk
¼ cup espresso coffee
1 tsp coconut oil
2 tsp raw cacao powder
⅛ tsp Himalayan salt
3 store-bought vegan gluten-free
biscuits, cut in half (see tip)FOR THE CREAM LAYER
1 cup cashews, soaked for 4 hours
⅔ cup coconut milk2 tbsp rice malt syrup
1 tsp coconut oil
¼ tsp lemon juice
1 tsp vanilla powder
⅛ tsp Himalayan salt
2 tbsp shaved sugar-free dark
chocolateMETHOD
To make the base, put the
almonds, pecans and cashews in
a food processor and blend until
small pieces form. Add the dates
and salt and process until well
blended and sticky.
Press evenly into two glasses and
freeze while making the coffee
layer. Clean out the food processor.
To make the coffee filling, drain the
cashews and blitz in the processor
with the almonds, rice malt
syrup and coconut milk until well
combined.Add the coffee and coconut oil
and pulse until well combined. Add
the cacao powder and salt and
blend until you achieve a smooth
consistency.
Pour the coffee layer over the base.
Top each glass with three biscuit
halves and refrigerate while you
prepare the cream layer.
Clean out the processor again.
Drain the cashews and place in
the processor. Add the coconut
milk, rice malt syrup and coconut
oil and blend until the mixture is
smooth and the nuts have a creamy
consistency. Add the lemon juice,
vanilla powder and salt and pulse
until smooth.
Spread the cream over the biscuits,
then garnish with shaved chocolate.
Refrigerate for at least 1–2 hours
before serving.
The tiramisu will keep in the fridge
for 2–3 days.TIP: In the coffee layer, instead
of espresso coffee you could
use 3 tsp instant coffee mixed
with 2 tbsp hot water. If you’d
like the recipe to be fully raw,
omit the store-bought biscuits
in the coffee layer.