Raw tiramisu slice recipe

Raw, vegan and bursting with goodness this raw yiramisu slice recipe from Lisa Roukin is a healthy take on the classic tiramisu but just as delicious and indulgent – win, win!

I love tiramisu. Seriously…it’s the perfect not too sweet, light and creamy dessert…plus it has espresso and my favourite drink, Amaretto in it. I mean what more could you ask for? Hmmm how bout a tasty vegan version with no refined sugar, oh and that is raw as well. What?! Right, I know. The wonderful recipe is easy to make but requires good organising like it is with many raw food dishes.

Definitely worth your time… Trust me, once you’ve had a slice you will be converted to the raw way of making desserts. Dessert doesn’t have to be a guilt-ridden pleasure. This one is delicious and full of precious nutrients and its wonderful as its dairy free, with no added preservative or additives. Do not eat the whole thing in one sitting though. I know, it’s going to be very tempting… Tiramisu will keep in a fridge for seven days and for three months in your freezer in a sealed container.

Preparation time: 40 mins

Cooking time: 0 mins – overnight soaking (8 hours), plus freezing time 2-3 hours

Makes 16 slices

For the base

200g blanched whole almonds
100g whole almonds (with skins)
150g macadamia nuts
300g soft Medjool dates, remove stones
1tbsp coconut oil
Pinch sea salt

For the topping

300g cashews, unsalted soaked in water overnight
2tbsp coconut oil
2tbsp agave nectar
120ml almond milk
1tsp vanilla bean paste
2-3tsp Nescafé espresso freeze dried coffee powder
3-4tbsp Disaronno amaretto

For the garnish

30g cocoa powder, sifted over the cake
50g dark chocolate shavings
Soak the cashews overnight for 8 hours with enough water to cover (this method helps to soften and blend well to get the creamy texture). Line the base and sides of a square 8½ inch by 8½ inch loose-bottom tin with parchment paper.

In a food processor (Magimix) blend the almonds and macadamia nuts, until roughly chopped, then pour into a mixing bowl. Remove the stones from the Medjool dates, and place into the food processor, and blend until smooth.

When the dates are smooth add the coconut oil and pinch sea salt together with roughly chopped almonds and macadamia nuts, and blend until combined (do not over blend, as you want to keep a little texture to the base).

Press this mixture into the base of your tin, then smooth out with the back of a spoon until completely level. Then place in the freezer to harden up while you make the filling. Pass the cashew which have been soaked overnight through a sieve and run under cold water, then drain on kitchen towel to remove excess water.

To make the filling in a clean bowl of the magi mix, add the soaked cashew nuts and blend for 3 minutes until smooth, wipe down the sides add the coconut oil and blend for further 2 minutes, keep wiping down the sides so all the cashews are blended.

In a measuring jug add the almond milk, agave nectar, coconut oil, coffee (I used 2tsp coffee, although you can add more), Amaretto (I used 3tbsp Amaretto, although you can add more), and vanilla bean paste.

Beat the mixture with a small hand whisk or fork so that everything is thoroughly blended. Blend the cashew mixture again, slowly pouring in the milk mixture until everything is combined, check for taste you might need more coffee or Amaretto.

Remove the base from the freezer, then carefully spoon the mixture into the tin, make sure again that the filling is smooth and levelPlace back in the freezer for 2-3 hours.

When ready to serve remove from the freezer, sprinkle with sifted cocoa powder and garnish with chocolate shavings. Cut into 16 slices, when your ready to serve, you can either keep this dessert in the freezer or refrigerator.

Enjoy!