There’s something about tiramisu. The layers of sponge and cream. The hit of coffee. The sprinkle of cocoa. It can seduce even the non-caffeine drinkers. And as a coffee and night-cap in one, it’s kind of a digestif. I mean, it’s good for us, right?
Well, this version by nutritionist and celebrity chef, Zoe Bingley-Pullin, is. It’s sweetened with dates and maple syrup and is vegan and gluten-free. It’s one of many delicious, healthy recipes from her latest cookbook, Falling in Love with Food: A Cookbook and a Love Story.
It requires a bit of forethought—the cashews need to be soaked for six hours—but trust us, it’s totally worth it. The recipe makes four individual-sized tiramisus but since coffee might reduce our risk of developing cancer, we ate two each. It was all in the name of health.
Raw Tiramisu Recipe
Prep: 20-30 minutes | Cook: 2 hours
Raw – Vegan – Dairy Free – Gluten Free
¾ cup hazelnuts
¾ cup walnuts
⅓ cup almond meal
½ cup Medjool dates
2 tbsp. virgin coconut oil melted
1 cup raw cashew nuts (soaked for 6 hours)
½ cup almond milk
¼ cup maple syrup
2 tsp. vanilla extract
¼ cup espresso coffee
6 dates, seeds removed (soaked for at least 6 hours)
2 tbsp. raw cacao powder
In a food processor, blend all of the base ingredients to a rough dough. Place ½ of the mix into 4 lined medium sized ramekins, spread evenly and press down to compact. Place in the fridge and set the remainder of dough to one side at room temperature.
In the food processor add the cashews, almond milk, maple syrup and vanilla, blend until smooth. Pour half of the vanilla cream in a bowl and set aside.
To make the coffee cream, keep the other half of the vanilla cream in the blender and add the coffee, dates, cacao powder and blend again to combine all the ingredients.
To assemble the individual tiramisus, layer coffee cream on top of the base, followed by a layer of vanilla cream and repeat twice. The top layer should be of vanilla cream. Top with a tiny coffee bean to decorate.
Refrigerate for 2 hours or more so the tiramisu can set.
Tip: for an extra special treat, decorate with chocolate coated coffee beans.
Falling in Love with Food: A Cookbook and a Love Story, features chapters and recipes from different phases of Zoe’s life. From fun things she ate in her childhood to the food she made while training as a chef at Le Cordon Bleu School in London. It includes elements and food from studying nutrition, her wedding, becoming a mother and more.