Raw Tiramisu Slice

13920229_1276735769033053_9141694256084674587_oWho doesn’t love Tiramisu! I mean really? I guess there is those people that don’t like coffee, but really who wants to have coffee and Tiramisu slice with someone who doesn’t like coffee.

Grab all your coffee loving friends, send the invite far and wide because this Tiramisu Slice is AAAAAmmmmAAAAzing. To say the least.

I made this one in a 12′ by 9′ brownie tray but this recipe is for a 9′ by 9′ square cake tin.

Firstly line your tin with cling film so your slice will come out easy without any smazing and destroying of your master piece.

First things first:

Soak 1 cup of macadamias for atleast 4 hours for your Macadamia Vanilla Cream

In three separate layers I’ll start with the crust;

Crust ingredients;

1 cup Pecans

1 cup Shredded Coconut

1 cup of Sultanas or Raisins

2 tbs of instant organic coffee or ground up beans

1.5 tbs of Raw Cacao

Pulse your pecans to a chunky consistency, remove and blend all of your other ingredients together then add your pecans back to the food processor. Add bout 30-50mls of water to create moisture to the base. Remove and pay firmly into your lined tin and put in the freezer to set.

Biscuit Layer;

1 cup of Hazelnut meal

1/2 cup Shredded Coconut

1 cup of dates (soaked in 1/2 cup of water and 1 tbs of instant coffee)

1/2 tbs Raw Cacao

1/2 tbs Mesquite

Blend in your food processor on high until combined. Remove your tin from the freezer and spread your second layer evenly and return to the freezer.

Macadamia Vanilla Cream;

Put in your high speed blender in order of appearance

1 cup of Macadamia (soaked, drained and rinsed)

1.5tbs Maple

30g Melted Cacao Butter

1 tsn Vanilla

1/4 Coconut Cream

1/2 cup of water

Pinch of Salt

1/8 tsn Cinnnamon

Blend on high for a few minutes until smooth, add while still blending

1/4 cup coconut oil

and continue to blend for another minute until creamy.

If you think it is too wet, you can add 1/4 cup of coconut, ground into a fine flour to soak up a little moisture.

Remove your tin from the freezer, and spread your last layer evenly.

I like to decorate the cake at this point so it all sets together.

For this one I dusted some Raw Cacao and Dark chocolate shavings and a coffee bean if you like.

Pop in the freezer for about 2 hours to set and freeze, then remove to cut into desired pieces.

Serve with a side of coffee with cashew milk? Cashew Caramel Cream? Vanilla coconut cream? What ever you like!

Bon appetite!

 

 

 

 

 

 

 

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2 thoughts on “Raw Tiramisu Slice

  1. Hi, Thanks for your beautiful recipes. I have a question for you. In your sweet recibes you talking about coconut (onli coconut, not cream or oil) please can i now what do you Mean?
    Thanks again for your amaizing job.
    Sorry about my english, i am learneing

    Like

    • Hi Lola, thanks for your comment. I’m not to sure what you mean. The coconut you need to use is usually specified – shredded, oil, cream. Which recipe are you wanting to know about? I can be more specific if I know which one you want more information on.

      Like

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