Raw Strawberry Tiramisu

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Raw vanilla almond lady fingers layered in between luscious strawberry and vanilla almond creams, and a smooth strawberry sauce to tie it all together.  Top with a dusting of raw cacao in tiramisu tradition, and you will be experiencing your own little taste of heaven.

 

 

Ingredients

Ladyfingers batter:
  • 1 1/2 cups raw sprouted buckwheat flour, sprouted oat flour or sprouted quinoa flour
  • 2/3 cup ground flaxseed
  • 1 3/4 cups plus 2 Tbsp finely shredded dried coconut
  • 1/2 tsp sea salt
  • 2 tsp pure vanilla extract
  • 1 tsp almond extract
  • 3/4 cup young coconut meat*
  • 3/4 cup soft medjool dates, pitted (soaked in filtered water for
  • 30 minutes if not soft, then drained)
  • 1/4 cup plus 2 Tbsp raw coconut nectar
  • 1 cup plus 2 Tbsp raw coconut milk
Cream
  • 4 cups young coconut meat**
  • 1 cup coconut water
  • 1/4 cup plus 2 Tbsp raw coconut nectar or agave nectar
  • 1/4 tsp sea salt
  • seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
  • 3/4 Tbsp coconut butter, warmed to liquid
  • 1 cup fresh organic strawberries
Sauce
  • 1 cup organic strawberries
  • 1 Tbsp lemon juice
  • 1 tsp vanilla
  • a pinch sea salt
  • 1 1/2 cups sliced fresh organic strawberries
  • cacao powder for dusting

Instructions

  1. Combine flour, flax seed, coconut flour, sea salt, in a large bowl and whisk together until and set aside.
  2. To a food processor, add the dates, vanilla, almond extract, coconut and coconut milk and nectar to the processor and process until pretty smooth.
  3. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one (if your batter is too stiff, add a little more coconut milk until it is the consistency of soft dough. Sometimes young coconuts vary in dryness so you may need a little more if that is the case).
  4. Place on a lined dehydrator sheet. Spread out into a rectangle 1 inch thick, and score into ladyfingers (you should have 2 rows, and they should be about 1 inch wide). Dry for about 18-20 hours (until dry but still a little moist), then remove from the dehydrator, and cut them into ladyfingers.
  5. Meanwhile, to make the cream, combine all ingredients but the coconut butter in a food processor and process until smooth. With the motor running, add the coconut butter and and process a minute more.
  6. Divide the mixture between 2 bowls, and pour one back into the food processor. Add the berries and puree until smooth. Pour back into the bowl, and set the bowls aside in the fridge.
  7. To make the sauce, combine all ingredients in the food processor and process until smooth, set aside.
  8. To assemble the tiramisu, place half the ladyfingers into a 6 inch tall spring form pan (of it is not tall, line the sides with parchment that extends about an inch over the pan). Cut the ladyfingers so that they fit the bottom (no need to be perfect).
  9. Drizzle half the strawberry sauce over it, then arrange half the sliced strawberries over that. Pour the strawberry cream over that, and smooth out. Arrange the rest of the lady fingers over that (cutting to fit the pan), then drizzle over the rest of the sauce, and arrange the rest of the berries on top of that. Pour the plain cream over that, and smooth the top.
  10. Place in the freezer for at least 4 hours until set. When ready to serve, un-mold, and dust the top with raw cacao powder.

Notes

*If you do not have access to young coconut meat, for in the batter, you can substitute 1 cup finely shredded dried coconut plus 1/2 cup coconut water or filtered water for it. **If you do not have access to young coconut meat, for the frosting, you can substitute 2 cups raw cashews soaked for 4 hours and drained if you do not mind the recipe not being nut free.
Amy LyonsAbout Amy Lyons

Amy is passionate about real food.  She is the recipe creator at Fragrant Vanilla Cake, a blog specializing in raw, vegan, vegetarian  recipes.  She graduated with a degree in studio art from Bethel University.  Currently she uses her eye for art to create food that is pleasing to eat as it is to look at and nourishing to the body as well.  She has been an elite runner, so she knows how important it is to treat your body well including nutrition.  It is her mission to revamp classics to make them healthier as well as create new and interesting dishes that taste delicious as well as make the body feel good.

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