Raw Tiramisu Recipe

This dish is inspired by Greenr Cafe in Delhi. It is a coconut lover's dream featuring a walnut-date base, cashew-coconut mascarpone, date brownie, and whipped coconut cream. Moreover, it is sugar-free, vegan, gluten-free, and just wholesome. The flavor pairings here are so sophisticated, and whipping it up feels like making art. This tiramisu is not that tough to make, but the most difficult part is waiting for it to set. Even though you might be tempted to eat it after an overnight chilling, I've realized that it ages very well and tastes the best after 24 hours when the flavors truly harmonize together and the layers become one.

Ingredients

Crust Layer

- 1 cup raw walnuts

- 1 cup pitted Medjool dates (soaked in warm water for 10 minutes if too dry)

- 1 tsp vanilla extract

- Pinch of sea salt

Date Brownie Ladyfingers

- 1 cup almond flour

- 1 cup pitted Medjool dates

- 2 tbsp cocoa powder

- 2 tsp espresso powder

- Pinch of sea salt

Mascarpone Layer

- 1 ½ cups raw cashews (soaked for 4 hours or overnight, then drained)

- ½ cup coconut cream (from a chilled can of full-fat coconut milk)

- 3 tbsp maple syrup

- 2 tbsp melted coconut oil

- 1 tsp vanilla extract

Coconut Whipping Cream

-1 cup full-fat coconut cream

Cocoa Dusting

- 2 tbsp raw cacao powder

Instructions

In a food processor, blend the almonds (or walnuts) until they are finely ground. Add the pitted dates, vanilla extract, and sea salt, and process until the mixture sticks together when pressed. Press this crust mixture into the b ottom of a 6-inch cake pan (lined with parchment paper for easy removal). Place in the freezer to firm up while you make the rest.

Blend all the ingredients to make the date brownie and press it down in another 6-inch cake pan, remove and cut in slices.

In a high-speed blender, combine the soaked and drained cashews, coconut cream, maple syrup, melted coconut oil, vanilla extract. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. The consistency should be silky and thick like a traditional mascarpone.

Whip up the coconut cream to stiff peaks and set aside,

Take the crust out of the freezer and top with the mascarpone layer. Then gently place the ladyfingers on top. Top with the coconut whipped cream and place in the fridge for at least 14 hours.

To serve, dust generously with cocoa powder.

Enjoy this nutrient-rich twist on a classic dessert! The cashews add a creamy texture, and the coconut cream lends a touch of richness while keeping it light and healthful.