Lemon juice from 1 lemon
5 tablespoons cocoa powder
5 tablespoons carob powder (You can use only cocoa powder or only carob powder or both. I use both because carob is a little sweeter)
3 tablespoons coconut oil
6 tablespoons agave nectar
1 cup cashew nuts (soaked overnight)
1 ripe (brown) coconut
2 or more young Thai coconuts
1/2 vanilla bean
1. Cut the bananas lengthwise and put in a casserole pan. Mine is about 8" x 8" inches.
2. Sprinkle with lemon juice, so that the bananas do not turn brown so fast.
3. Mix coconut oil (melted), 3 tablespoons agave nectar, 3 tablespoons cocoa powder and 3 tablespoons carob powder so that you get a chocolate sauce. Pour this sauce over the bananas.
4. Blend the soaked cashew nuts without the water.
5. From the ripe (brown, common) coconut, take out the white meat and even remove the thin brown skin on it, then grate only the white part.
6. Mix cashew butter, the grated coconut, and the meat of the young coconut with about 3 tablespoons agave nectar and vanilla from the vanilla bean. Blend until smooth. If this cream is too soft, just add melted coconut butter, so that it gets firm in the fridge.
7. Spread "cream" over the bananas and put in fridge for at least 1 hour.
8. Just before serving, mix about 2 tablespoons cocoa powder and 2 tablespoons carob powder and sprinkle over the tiramisu.
I made this raw tiramisu for a raw potluck, and this turned out to be the fast seller of the buffet.
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© 2009-2020 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!