Raw Vegan Tiramisu (Flour, Oil & Gluten Free, Raw)

I admit, I’m not a big fan of tiramisu, but my husband just adores it and is ready to eat it every day!

Today, I offer my healthier version of this dish for lovers of this Italian dessert.

Easy to cook, this delicious tiramisu consists only of healthy ingredients, is surprisingly beautiful, and is so similar to the original!

It does not contain gluten, white sugar, oil and is also raw food friendly.

That sounds like a dream!

Right? I use decaffeinated coffee, so this dessert can perfectly complement an evening tea party with your family.

The milk can be any type, and the agave syrup can be replaced with honey or maple syrup.

Who could refuse such a treat?

No one! Ready? Set?

Let’s go cooking!

We will need: (4 large or 8 small portions)

Bottom layer

1 1/4 cups (300 ml) almonds

1/4 cup hazelnuts

2 Tbsp. sugar-free cocoa powder

4 Tbsp. agave syrup or honey

2 Tbsp. almond or any milk

Second layer

1 cup pecans

1-2 Tbsp. ground fresh coffee or its substitute (2 Tbsp. if you like the bright aroma of coffee)

3 Tbsp. agave syrup or honey

Third layer

1 1/2 cup cashews

1 cup almond or any milk

4-5 Tbsp. agave syrup or honey

2 tsp. vanilla extract

1-1.5 tsp. lemon juice

Cocoa for decoration

Grind almonds and hazelnuts.

Add the cocoa powder.

Add the syrup or honey and milk to form a thick and slightly sticky mass.

Put half of it into the mold. Do not forget to line the mold with baking paper, so it will be easier to take out your dessert after freezing. Set aside the other half of the mix.

Grind the pecans for the second layer. By the way, sometimes, if I know that they will be used for flour, I buy double the amount of pecans so it comes out cheaper! Add the coffee and syrup.

You will get a rather fatty mass. Cover the first layer with it.
For the third layer it is necessary to soak the cashews for a day, then drain the water.

We combine everything for the third layer and blend it in the mixer.

You will get a very thick cream. It is incredibly delicious! Words can’t describe it! Try not to eat it all until the end of cooking your dessert, hee-hee.

Cover the second layer with half the cream and put it in the freezer for 1 hour.

Take it out, cover with a layer of cocoa powder and pour the remaining white cream of cashew over the top. It sounds very difficult, but it’s much easier than it seems when reading.

Put it into the freezer until it’s frozen solid.

Take it out, sprinkle with cocoa powder (through a sieve), let it stand at room temperature for 15 minutes and … Enjoy!

Beautiful! Bon appétit!