Tiramisu

Are you a fan of tiramisu? Try this decadent recipe that is rich, full of flavor, and totally delicious, but doesn’t contain eggs, dairy, coffee, or chocolate! You’ll get to enjoy the tiramisu experience while knowing that there’s no ingredients that will cause harm to your body. Serve this wonderful cake up for dessert at your next family or friend gathering or for a special occasion.

Tiramisu

Ingredients:

Cake:

• 2 cups gluten-free oat flour
• 1 cup almond flour
• 1 cup coconut sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp vanilla powder or alcohol-free vanilla extract
• 1 ⅓ cup unsweetened almond milk
• ⅓ cup unsweetened apple sauce

“Mascarpone” cream:

• 2 ½ cups cashews, soaked 1 hour in hot water
• 1 cup coconut cream
• ½ cup maple syrup
• 1 tsp vanilla powder or alcohol-free vanilla extract
• 3 tbsp freshly squeezed lemon juice

Soaking:

• ½ tsp chaga
• ½ cup hot water

Topping:

• 2 tbsps carob powder
• ½ tsp chaga

Directions:

Preheat oven to 350°F/180°C. Line two 9-inch brownie pans with non-stick parchment paper.

Add the oat flour, almond flour, coconut sugar, baking powder, baking soda, and vanilla to a medium-sized bowl. Mix well and set aside.

In jug or bowl, combine the almond milk and apple sauce. Mix well, then add to the dry ingredients and stir until uniform.

Pour into the prepared pans and bake in the oven for 20 to 30 minutes or until a toothpick inserted comes out clean. Alternatively, you can bake in one brownie pan but the cooking time will be about 40 to 50 minutes. Cool for 5 minutes in the pan, then remove and cool completely on a cooling rack. When cool, cut both cakes into fingers about 4.5-inches long and 1-inch thick.

While the cakes are cooling, combine all the cream ingredients in a high-speed blender and blend until very smooth. Taste and adjust sweetness.

Pour hot water over the chaga to make the soak for the cake.

Arrange a layer of cake strips on the bottom of an 8-or 9-inch cake pan or equivalent. Drizzle or brush the chaga tea lightly on top. Spread about half of the cream evenly on top on the cake strips. Repeat with another layer of cake strips, chaga tea, and cream. Cover the pan and refrigerate for at least 4 to 5 hours, best overnight.

Lightly dust with carob powder and chaga powder before serving. Enjoy!

Serves 6

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Categories: Desserts, Cakes, Baking, International, Italian, Holiday, Celebrations, Christmas, Kid Friendly

This item posted: 29-Mar-2023