ALL The Frees! Tiramisu

May 22, 2018

 

Imagine an incredible tiramisu but with no sugar, no gluten and no dairy although there is some cheeky amaretto in there! 

 

Serves 5 (in tumbler glasses)

 

Ingredients and Instructions (layer by layer)

 

Base

1/2 cup walnuts

1/2 cup roasted hazelnuts

OR 

1 cup of either walnuts or hazelnuts

1 cup dates, softened and pitted

2 tbsp of concentrated coffee (I make it with decaf and roughly 2 tbsp hot water, then put 2 tbsp in the mix)

 

1. Blend the nuts into a flour or at least as fine as you can muster!

2. Add the coffee and dates, blend until it forms a dough, use this dough to line tumbler glasses

 

Cashew Cream

100g cashews, soaked for a minimum of 4 hours

1/2 400ml tin of Biona light coconut milk

10 dates, softened and pitted

1 tbsp vanilla extract

3 tbsp amaretto

 

1. Blend everything, together until you get a rich creamy and smooth texture. Pour this over the base of each glass. Retain half of the cream to go on the top layer.

 

Lady Sponge

1 cup almond flour

1 cup dates, softened and pitted

2 tbsp decaf coffee, made as above

3 tbsp amaretto

1 tsp vanilla extract

1 tbsp carob powder

 

1. Blend all of the ingredients until you create another dough, roll this dough into an even sausage shape and then divide into 5 equal portions. Roll each portion into a ball and then flatten into a circle to fit each tumbler.

2. Add the sponge layer, then cover this with the last layer of cream

 

Topping 

Roughly 2 tsp carob powder

 

1. Ideally using one of those tiny and adorable sieves, or carefully using a large one, dust the top of each tiramisu to decorate and then serve. Ideally, leave overnight to get them all lovely and flavoursome!

 

 

 

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