Recipe Directions
BASE
1. Process the pulp, the carob/cacao, and agave in a processor until soft and consistent.
FILLING
2. Blend all the ingredients in a Vitamix until smooth. Add more water if too thick.
CHOCOLATE
3. Blend all the ingredients together and set aside.
CREAM
4. Blend either the pine nuts or the almonds to create a cream for the top.
ASSEMBLY
5. Place the base either in a glass serving bowl, cup, or dish.
6. Add the coconut filling on top of the base and then the chocolate sauce.
7. Add the pine nut or almond cream on top of that and sprinkle with cinnamon for the complete finish.
Sdnulty's Thoughts
By sdnulty This recipe can be made in stages and compiled later.
I will break down the stages I used.
This is the most amazing desert ever, inspired by Brian Au.
You could assemble it in any order you wish actually, but this is the way I enjoyed it.
Feel free to experiment. The cinnamon gives it a great finish and really adds to the taste.
Hope you enjoy!
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Comments
Top voted
Turil
Aug 03, 2011
The book by San Francisco's Cafe Gratitude has the most amazing raw tiramisu ever. EVER!
Admitedly, I haven't tried this one. :-)
But that Cafe Gratitude tiramisu is the most amazing thing I've ever had....
sdnulty
Jul 28, 2011
Enjoy!
JoyceH
Aug 04, 2011
This looks like a very nice recipe. From looking at it I think you might want to freeze each layer one at a time. That's normally what I do with other layer cakes including the Tiramisu in Sweet Gratitude (which is super). Here's what I would do if making this recipe: I might add a small bit of coconut oil to the base and let it firm up for a small bit, then add the next layer and stick back in the freezer. Once the filling is hard enough, add the chocolate layer and freeze again. And do the same for the final cream layer. I might also add some coconut oil or coconut butter to the other layers as well to help stay firm once you place the cake into the fridge.
All
JoyceH
Aug 04, 2011
This looks like a very nice recipe. From looking at it I think you might want to freeze each layer one at a time. That's normally what I do with other layer cakes including the Tiramisu in Sweet Gratitude (which is super). Here's what I would do if making this recipe: I might add a small bit of coconut oil to the base and let it firm up for a small bit, then add the next layer and stick back in the freezer. Once the filling is hard enough, add the chocolate layer and freeze again. And do the same for the final cream layer. I might also add some coconut oil or coconut butter to the other layers as well to help stay firm once you place the cake into the fridge.
Turil
Aug 03, 2011
The book by San Francisco's Cafe Gratitude has the most amazing raw tiramisu ever. EVER!
Admitedly, I haven't tried this one. :-)
But that Cafe Gratitude tiramisu is the most amazing thing I've ever had....
daniefon
Jul 28, 2011
Thank you for posting this, it sounds delicious.
sdnulty
Jul 28, 2011
Enjoy!
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