Private: Recipes

Raw Cashew Tiramisu with Cocofrio Iced Coffee

Posted by Tintin Sealey

Serves 4

Coffee Cream:

• 1/2 cup cashews, soaked overnight and rinsed
• 1/2 cup full-fat coconut milk, see note*
• 1/2 cup cold-brew coffee concentrate, or espresso
• 3 tablespoons rice malt syrup
• Dash of salt
• 3 tablespoons non-GMO soy lecithin powder, or sunflower lecithin

Vanilla Cream:

• 1/2 cup cashews, soaked overnight and rinsed
• 1/2 cup full-fat coconut milk, see note*
• 6 tablespoons rice malt syrup
• 2 vanilla beans, beans scraped out
• Dash of salt
• 1 1/2 teaspoons non-GMO soy lecithin powder, or sunflower lecithin

Ladyfinger Layer:

• 1 1/4 cups almond flour
• 1/4 cup coconut flour
• 6 Medjool dates, pitted
• 3 tablespoons cold-brew coffee concentrate, or espresso
• 3/4 teaspoons vanilla extract
• 1/8 teaspoon salt

To Make the Coffee Cream:

Blend everything in your blender, except for the lecithin, until smooth. Add the lecithin and blend for about 30 seconds to incorporate. Pour into a jar and place in your fridge to thicken, about eight hours or overnight.
To Make the Vanilla Cream: Blend everything in your blender, except for the lecithin, until smooth. Add the lecithin and blend for about 30 seconds to incorporate. Pour into a jar and place in your fridge to thicken, about eight hours or overnight.
To Make the Ladyfinger Layer: Once both creams have thickened, make your ladyfinger dough. Place everything in your food processor, except for the dates. While it’s processing, add your dates one by one and continue mixing until everything is combined and dough is slightly sticky.

Assembly:

Press a layer of the ladyfinger dough into four small mason jars or ramekins, about 1.5cm thick.
Spoon a layer of coffee cream into each jar, filling them up about halfway.
For the second ladyfinger layer, take a small handful of the dough and press it into a thin disc with your hands. Gently place it on top of the coffee cream layer of each jar.
Spoon a layer of the vanilla cream into each jar, filling it on top of the coffee cream layer.
Get a scoop of Cocofrio Iced Coffee ice cream and layer it on top of the vanilla cream layer.
Repeat the layers filling it to the top.
Dust the top of each jar with cacao powder or coffee powder, using a mesh strainer.
Serve immediately.

*NOTE: Place one can of full-fat coconut milk in your fridge overnight. Use the thick coconut cream for the recipe and pour out the liquid that has separated.
tiramisu tub