Gluten-Free Vegan Tiramisu (Raw & Paleo)
Try this Gluten-Free Vegan Tiramisu (Raw & Paleo) recipe, or contribute your own.
Try this Gluten-Free Vegan Tiramisu (Raw & Paleo) recipe, or contribute your own.
- pinch of salt
- 1/4 cup coconut oil
- 1/4 cup coconut oil melted
- 3 cup walnuts (not soaked)
- 2 cups medjool dates pre-soaked (see notes above)
- 1/4 cup strong coffee
- 1/8 tsp raw ground vanilla bean
- 11/2 - 2 cups medjool dates pre-soaked (see notes above)
- cream from 2 cans of full fat coconut milk (see no use 11/2 cups raw coconut cream)
- 11/2 cups walnuts pre-soaked
- 1/2 cup very strong coffee
- 1/4 cup cocoa powder {use raw cacao powder for raw version
- 1/2 tsp raw ground vanilla
- 1/2 cup coconut water (or regular water. i used reserved c
- 2 tbsp agar agar flakes
- 1 cup cashews pre-soaked (see notes above)
- 1/2 cup coconut water or water (i used reserved coconut wa
- 5 tbsp maple syrup
- 1/8 tsp raw ground vanilla bean
- a bit of extra cocoa/raw cacao powder for dusting
- Carbohydrate 4.39152534802641 g
- Cholesterol 0 mg
- Fat 12.1075458435551 g
- Fiber 0.239555549621582 g
- Protein 0.2156 g
- Saturated Fat 10.4601662588402 g
- Serving Size 1 1 " cake (37g)
- Sodium 38.2497847223301 mg
- Sugar 4.15196979840483 g
- Trans Fat 0.717040000602942 g
- Calories 121 calories
Step-by-step
- Place walnuts in a food processor and process until mixture is fine and crumbly. Add in all remaining "ladyfingers" layer ingredients and process until the mixture is more or less smooth. Transfer contents into a 9" springform pan and press base layer down evenly. Place the pan in the freezer while working on the next step.
- Place all chocolate mousse layer ingredients, except for coconut water and agar-agar (last two ingredients) in your blender and blend until mixture is smooth (a good blender like a Vitamix works best). Set aside.
- Place coconut water and agar agar in a small saucepan and warm on medium-low heat until the agar-agar flakes are dissolved, stirring occasionally. Do not overcook, and do not allow the mixture to come to a boil. Just heat until the flakes just dissolve. Add this agar-agar mixture to the blender with the chocolate mousse ingredients and blend through to incorporate the two mixtures together. Pour into the springform pan over the base layer and place back in the freezer for about an hour to chill and harden.
- Prepare the vanilla cream layer by placing all the ingredients into a clean blender and blend until the mixture is smooth. Set aside at room temperature. Once the chocolate mousse layer has been chilled for about an hour, pour the vanilla cream layer into the pan over the chocolate mousse. Return cake to the freezer for at least 2-3 more hours.
- Once the cake has chilled in the freezer for a total of 4 hours, remove the side of the pan and transfer cake onto a serving plate. Dust the cake with some cocoa powder. I used some cacao nibs as well for garnish. Now that the cake is ready, transfer it into the fridge and keep it refrigerated. You can serve right away as a chilled cake, but it's much more amazing after thawing out a little in the fridge as it actually becomes mousse-like. Alternatively, you can keep it frozen for longer storage.
Why does agar-agar fail to set when added directly to cold fats? Agar-agar requires activation by heat, dissolving completely around 85°C to 100°C, but boiling it too vigorously ruins its gelling capacity. Warming the flakes in coconut water only until dissolved ensures the gelling agent integrates smoothly without seizing the coconut oil in the chocolate mousse layer.
Scaling this multi-layered dessert requires precise geometry. Altering the yield means adjusting the springform pan diameter proportionally to maintain the structural ratio of the walnut base, dense mousse, and lighter vanilla cream. Doubling the recipe without widening the pan increases layer thickness past the point where the agar-agar can adequately support the weight during slicing.
Fat-soluble flavor compounds in the cocoa powder and vanilla bean bind to the saturated fats in the coconut cream and coconut oil, muting their bitterness. Strong coffee cuts through this heavy lipid matrix, providing necessary acidity and bitterness that balance the sweetness of the soaked Medjool dates. Store the finished dessert in the refrigerator after its initial freeze to achieve a true mousse-like texture.
