Clean tiramisu recipe

Clean tiramisu recipe

We love the thought of a clean tiramisu. The ultimate Italian classic dessert, but without the need to do an extra spin class the next day to burn it off.

It’s possible to make this dessert raw too, using dates as the base instead of sponge. And you can vary the amount of coffee used depending on how much you like the taste of it. Bellissimo!

Ingredients (serves 4-6)

Base sponge

200g almonds
2tbsp honey
3 eggs
1tsp baking powder
Drop of vanilla essence
1tsp cacao powder
2tbsp coconut oil

To soak

1 cup of dark, black coffee
1tsp honey
1tbsp cacao powder

For the cream layers

200g cashews soaked in water for 1-2 hours
1 tin (400ml) coconut milk
2tbsp honey
2tbsp cacao powder
3tbsp coconut oil
Drop of vanilla essence
Half a cup of espresso coffee (small espresso cup)

Method

Blitz the base ingredients together until well combined and pour into a shallow, square tin lined with greaseproof paper.

Bake in the oven for 30-40 mins at 180°C. The cake will rise a tiny bit so that it’s spongy – but not a great deal.

Meanwhile blitz the cashew cream ingredients together, aside from the cacao and coffee.

Split the cashew cream in two and place half in the fridge to set. Add the coffee and cacao to the other half and blitz again, then place this half in the fridge too. The cream will need to stay in the fridge for a good few hours so that it begins to set. (you can always cheat and make this dessert in the freezer if you’re pushed for time).

Remove the sponge from the oven and allow to cool.

Meanwhile make a cup of strong, black coffee, stir in a teaspoon of honey and a tablespoon of cacao and pour into a wide bowl.

Cut the sponge into squares and soak in the bowl with sweetened chocolate coffee for five minutes, allowing the cake to absorb the liquid.

To serve, place the soaked sponge square on a plate, spoon on the white cashew cream and use a knife to smooth it over the base, then do the same with the chocolate cream and finally sprinkle with a dusting of cacao powder or grated dark chocolate.

If you can’t wait for the cream to set, you can always crumble the base and serve this dessert in a jar or glass.

For more…

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