In cooperation with Asennemedia and Urtekram
Did you know that the name of the this dessert classic, tiramisu, literally translates to ’pick me up’? The idea was that the dessert wouldn’t tire you, but one up and refresh the diner after the main course. I’ve never studied Italian, but I heard this story years ago from my half-Italian ex-boyfriend, and for some reason both the phrase and the dessert have lingered in my mind. Maybe the idea of having a dessert both light and refreshing was already back then tempting, but to tell you the truth, I don’t believe that the amount of mascarpone and sugar typically used in this dessert would leave anyone feeling light and refreshed even if the dessert does contain some coffee.
But now everything is different, this raw tiramisu won’t cause you to bloat or leave you tired afterwards. Even the sweeteners are safer options – dates, a few tablespoons of coconut sugar, and maple syrup. The nuts and seeds in this recipe are, of course, heavy so even a small piece of this delight will suffice to satisfy your sweet tooth cravings and lift you up!
This recipe was written in cooperation with Urtekram, and it contains the their high-quality, mild tasting organic virgin coconut oil [linkki]. I love virgin coconut oil in general, and due to its pure taste Urtekram’s virgin coconut oil is one of my favourites. In addition to taste, its important for me that the coconut oil I use is organice, so Urtekram is a natural choice in that as well, as the company has a history with organic products since 1972. In Urtekram’s case it is indeed in place to speak of their pioneering efforts in providing consumers with organic options, and I support the company with a good mood and clear conscience.
As I mentioned, virgin coconut oil is indeed a staple product in our household. I use it in oil pulling, as well as in my deodorant (some more about this in another blog post), in both my own skincare and that of our little daughter Amalia’s, and of course I use it in a very versatile manner in our kitchen. Coconut oil provides a solidifying element in raw pastries, tastes good in a blender-zapped power coffee, provides energy and warms one up on a cold day even in a cup of tea. Coconut oil is a wonderful choice also in all kind of frying and oven-baking, and a natural choice as a dairy-free cooking fat.
But let’s get back to the topic of this blog post: our wonderful mouthwatering raw tiramisu! After a while of thinking over this assignment, I remembered receiving requests and comments from my readers regarding a recipe for a raw tiramisu. This is how I ended up preparing this wonderful dessert, and I was so lucky in doing so, as this tiramisu really came out v e r y good. So, thank you to everyone who requested this recipe!
Wishing you light and uplifting dessert moments,
approx. 6 portions
2 dl sunflower seeds
2 Tbsp virgin coconut oil
sprinkle of salt
0,5 Tsp vanilla powder
1,2 dl dried dates (approx. 12 dates)
1 Tsp instant coffee (in the bottom layer mix)
2 Tbsp strong coffee (to moisten the layer)
2,5 dl cashew nuts (soaked, preferrably overnight, min. 4 hours)
0,75 dl virgin coconut oil (melted)
3 Tbsp coconut sugar
0,75 dl coconut milk
1 Tsp vanilla powder
sprinkle of salt
3 Tbsp virgin coconut oil
1–2 Tbsp maple syrup
2–3 Tbsp raw cacao powder
sprinkle of salt
sprinkle of vanilla powder
Icing (optional – you can also decorate the dessert with cacao powder):
0,5 dl cashew nuts (soaked, preferrably overnight, min. 4 hours)
approx. 1 dl coconut cream (the solidified part in a coconut milk tin)
raw cacao powder
I prepared the tiramisu into a 12 cm x 18 cm dish, and cut it into serving-sized portions after the tiramisu had solidified.
1. Start by preparing the bottom layer: start with blending the sunflower seeds into a course meal in the blender, add then the other ingredients except for the strong coffee. Mix until the the dough is mouldable. Pat the dough into the bottom of the preparing dish (I would suggest lining the dish with baking sheets to ease taking the cake out of the mould later), and moisten it with strong coffee. Leave the bottom layer to rest in a cold place.
2. Prepare the filling: blend the nuts into a fine mixture in the blender and add in the other ingredients. Mix until the mixture is silky soft and tastes divine. Spoon the mixture evenly on top of the bottom layer, and move the dish back into the cold.
3. Prepare the chocolate layering in a warm water bath: mix all the ingredients together, pour the mixture evenly atop the the filling, and move the cake back into the cold. Let the tiramisu congeal in the refridgerator for a good while, overnight if possible. Cut the tiramisu into pieces only after you’re sure that the cake has congealed thoroughly.
4. Before serving, prepare the icing. Blend the nuts into a fine paste and add in rest of the ingredients. Pipe or spoon the icing on top of the tiramisu, and finalize with a sprinkle of raw cacao powder. There will be some left-over icing, and you may use it in a smoothie or eat it as such with porridge or pancakes. A smaller portion would be difficult to prepare in a blender, so this is why the ingredients are written for a larger amount of icing than needed.
Store the tiramisu in the fridge and take it out just before serving. This way the filling will have time to soften just the slightest.