“Pick me up”a Tiramisu 🎂 Cake..It’s my BD!🎉

raw tiriamisucake

It’s my birthday!! And I would like to celebrate by sharing one of my favorite cakes, Tiramisu! Being from Italian descent, my mother used to always make this cake for me on my birthday! And so I like to return the favor by making a healthy version of it! This is one of my first attempt into raw food recipes back in the days, so I would like to give credit too thisrawsomeveganlife. I have changed the measurements and some of the ingredients according to my taste buds, but feel free to experiment. When following the recipe, the texture is exactly the same as the original. However you can add a bit more sweetness and alcohol to make it just like the real thing. So enough about me and this recipe..scroll down and enjoy the cake.

Quick Facts on Tiramisu

☞Tiramisu in italian means “Pick me up or lift me up”
☞It’s an italian dessert that is made of ladyfingers flavored in coffee, layered with mascarpone cheese and cocoa.

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Raw Tiramisu Cake

Tools: Food processor, spatula, high speed blender, dehydrator, plastic food wrap, loaf pan (I used a loaf pan of 8 1/2″ X 4 1/2″, 2″ depth)

Ingredients:
Crust Ingredients
3/4 cup of oats or walnuts or both
1/2 cup raisins
1 Tbsp of liquid coffee* (or 1/2 Tbsp of crushed coffee beans)
1 Tbsp of agave (or sweetener of your choice like maple syrup or honey)
1 Tbsp of brandy (optional)

Ladyfingers Ingredients
3/4 cup oats
1/2 cup dates
Pinch of salt
1 Tbsp vanilla extract
1 Tbsp of brandy (optional for taste)
1 Tbsp of liquid coffee* (or 1/2 Tbsp of crushed coffee beans for taste)

Vanilla cream Ingredients:
1 cup of cashews or young thai coconut meat or a combination of both
1 cup of water
4 Tbsp coconut oil
4 Tbsp of agave or sweetener of your choice (honey or maple syrup)
1 Tbsp vanilla extract
2 tsp soy lecithin (recommended to thicken the mixture)
2 Tbsp of raw cacao powder to dust over cake

 

Directions:
*Coffee Preparation:
(1) Take a couple of coffee beans and let soak in water overnight, strain and use the liquid and beans for the requested ingredients

steepcoffee

soaked coffee beans

 

Lady fingers Directions:
(1) Prepare your lady fingers. Add all the ingredients (I also added 2 or 3 coffee beans for more flavor) in the food processor. Process and stop occasionally to scrape the sides by using your spatula. Process until it becomes a dough like mixture.

LFdough

Ladyfingers dough

 

2) Form the dough into rectangular “ladyfingers” so that it will fit into your loaf pan. Dehydrate the ladyfingers for 1-2 hrs on 145F.

Lady fingers Dehydrating

Lady fingers Dehydrating

 

Crust Directions:
(1) Add the oats (or walnuts or both) to the food processor. Process until it becomes a fine powder.

Crust into powder

Crust into powder

 

(2) Add the rest of the crust ingredients (I also added a couple of coffee beans for additional taste, but optional) into the food processor. Stop occasionally to scrape the sides and process until it forms into a sticky dough.

crust dough

crust dough

 

(3) Prepare your loaf pan, line it in plastic food wrap. Take the dough and press firmly down onto the pan. Set in the fridge.

crust in loaf pan

crust in loaf pan

 

Vanilla Cream Directions:
(1) Add the vanilla cream ingredients, except for the raw cacao powder, into a high speed blender or food processor. Blend until it becomes thick and smooth. (Note if you use your food processor it will become gritty, therefore transfer the vanilla from the food processor to a magic bullet so it will become smooth).

vanilla cream

vanilla cream

 

(2) Pour a bit of the vanilla cream just so it covers the crust. Then add the lady fingers side by side onto top of the vanilla cream.

lady fingers on top of cream

lady fingers on top of cream

 

(3) Pour the rest of the vanilla cream on top of the lady fingers. Place in fridge for at least 24 hours.

cream over lady fingers

cream over lady fingers

 

(4) When you are ready to serve, gently take the Tiramisu out of the pan, dust with cacao powder, and slice into squares. Enjoy!!

raw tiracake

raw tiramisu cut

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References:

http://en.wikipedia.org/wiki/Tiramisu

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Say “Cheese” 📷 to your Selfie not the Cake…..[berry non’cheese cake recipe🍒]

cheescake

berry non-cheese cake

 

Yes folks, this is an egg, flour, gluten and more importantly DAIRY FREE…..and… STOVE FREE…wait for it, wait for it…AHHHHHHH….Crazy I know right!!!! Wow your probably wondering how is this possible?  Why is this called a non’cheese cake and not just a regular cake. Well, what if I told you all the ingredients involved are healthy and it tastes exactly like a cheesecake, that’s why!! Yes, yes, and yes!!!

I discovered this “Raw cheesecake Recipe”, from “The Rawtarian”. Again this was one of my go-to sites when I first started out. ( I did a lot of recipes when I was discovering raw foods..lol). I changed the recipe a bit according to my measurements and taste.

 

Your probably wondering….What’s in it??
Crust:
The crust is made up of a cup of nuts of your choice (nuts best used for this recipe are walnuts, almonds, Brazil nuts or a combination of any of the two) and dates. When processed it’s the dates that forms the layer of crust.

Filling:
The filling is made of …..pure cashews, honey, coconut oil, vanilla and lemon juice! When combined the cashews substitutes the taste and texture of the cheese part in the cheesecake.

Berry Topping
The berry topping is made up of frozen berries, dates and chia seeds. When mixed together this makes for a thick, fruit topping or spread!

Okay enough rambling go to straight to the recipe! ☟

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Berry Non’cheese cake recipe

 

Tools: Food processor, spatula, 8″ round cake pan (or any shape of cake mold), plastic food wrap

Ingredients:

Crust Ingredients:
1 cup of nuts (examples: Brazil nuts, walnuts, almonds or a combination of the 2)
4 big medjool dates (or 1/4 cup of dates)
1/8 tsp salt
1 tbsp agave (optional)
1 tbsp vanilla (optional)
1 tbsp almond butter (optional)

( Note: I added the optional ingredients for taste, you can omit it)

Filling Ingredients:
1 1/2 cup of cashews
1/3 cup lemon juice
1/3 cup agave (or sweetener of your choice like honey, maple syrup)
4 tbsp coconut oil

Berry Toppings Ingredients:
1 cup of frozen berries
3/4 cup of frozen berries (for topping to garnish)
3 dates
1 tsp chia seeds
1 tbsp honey (or sweetener of your choice like agave or maple syrup)

 

Directions:
Crust Directions:
(1) Process the nuts in the food processor until its fine.

processed nuts only

processed nuts only

(2) Add the remaining of the crust ingredients, dates, salt, (and optional ingredients if you desire, agave, almond butter and vanilla) in the food processor and mix. Stop occasionally to scrape the sides using a spatula. Process the mixture  until it is well combined but still airy. (Don’t over process it. It should still be airy but sticky enough to form a crust)

(3) Prepare your 8″ round cake pan by covering the pan with a plastic food wrap. (This makes it easier to remove the cake from the pan)

(4) Remove the mixture from the food processor and press the mixture down into the pan so it forms a crust.

nut crust

nut crust

(5) Place the pan in the freezer for 20 minutes. (At this point you can start making the filling)

 

Filling Directions:
(1) Process the cashews until its fine.

Processed cashews

Processed cashews

(2) Add the remaining of the filling ingredients in the food processor and mix.

(3) Stop occasionally to scrape the sides using a spatula. Process until it becomes less gritty but smooth enough that looks like a cheesecake filling.

fillingallmixed

Cashew Filling mixed

(4) Take the pan from the freezer and pour the content on the top of crust. Place back into the freezer for another 30 minutes. (At this point you can prepare the berry topping)

cheesecake

cashew filling

Berry Toppings Directions:
(1) Process the 1 cup of berries, dates, honey and chia seeds in a food processor until its smooth.

(2) Take the cashew cake out of the freezer and you have 1 or 2 options

☞You can add the berry toppings and 3/4 cup of extra berries right away on top of the cashew cake and place it back into the freezer.

☞Or you can spread the berry mixture and extra berries only when you are ready to eat a piece of cake. You can store the berry mixture in a small mason jar and use it only when you need it. I find this method better because the berry toppings are fresh on the cake and not hard. And there is a longevity to the berry mixture since I can use it as a jam or I can put it in my almond milk!

berrydrink

Raw almond milk and berry drink

(3) Store the non-cheesecake in the freezer and enjoy!

cheesecakeslice

slice of cake