Tiramisu, winning recipe RawFood Award 2019
RAWFOOD AWARD 2019 Home Sweet Home "PROFESSIONAL" 1ST PLACE ANJA RIMBÖCK
Equipment: Blender, nut milk bag, casserole dish, refrigerator
Chilling time: 4 – 5 hours per layer
1st Layer
Ingredients:
- Almond pulp from 300 g almonds blended with 1200 ml water (yields approx. 350 g)
- 200 g dates
- 120 g coconut oil
- 1/2 tsp vanilla
- 125 ml almond milk
- 2 tbsp lupin coffee powder
Preparation:
Blend all ingredients, except for the almond pulp, in a blender. Then mix in the pulp until a smooth consistency is achieved. Spread evenly into a casserole dish and chill.
2nd Layer
Ingredients:
- 30 g Irish moss (soaked and squeezed out)
- 250 ml almond milk
- 50 g dates
- 30 g cocoa powder
- 1/2 tsp vanilla
- 1 tbsp sunflower lecithin
- 3 tbsp coconut oil
Preparation:
Blend the first 5 ingredients in a blender, then add the lecithin and coconut oil and blend briefly once more.
Spread over the 1st layer and chill again.
3rd Layer
Ingredients:
- 200 g cashews
- 250 ml almond milk
- 50 g coconut blossom sugar or yacon syrup
- 1/2 tsp vanilla
- 2 tbsp sunflower lecithin
- 50 g coconut oil
Preparation:
Blend the first four ingredients in a blender, then add the lecithin and coconut oil and blend briefly once more.
Spread over the 2nd layer and chill.
Finally, dust the tiramisu with cocoa powder, lupin coffee, and a pinch of cinnamon.
Cacao nibs are also wonderful for garnishing.
About Anja:
My name is Anja Rimböck and I work as a nutritionist focusing on raw food and plant-based whole foods. I derive immense joy from regularly sharing my knowledge about raw food preparation and healthy eating in workshops, and sharing my enthusiasm specifically for raw cakes and tortes.
When I am not in the kitchen creating new recipe ideas from fresh ingredients, I love being in nature, practicing yoga, and traveling to other countries. This tiramisu recipe is my absolute favorite, and I hope you have a lot of fun trying it out and enjoying it!
