Thursday, March 24, 2011

Raspberry Tiramisu

This one is the yummiest chocolate dessert I have ever tasted! 
I should admit though, I have not made many raw desserts yet, but I am sure this is going to be a long term favourite.
You can make this one instead of dinner, how good is that! 
And you can have a couple of portions at ones and guilt free. 
It's raw, it's fresh, it's anbelievebly tasty and has its own nutritional goodness, 
like no cooked desserts.

The original recipe is taken from Juliano's RAW UNcooked book, here I have changed it a little.


For cake mixture:
1C dates
(the original recipe has 1/2 C dates + 1/2 C dried figs, I use only dates)
filtered water for soaking dates
1/2 C maple syrup (look for pure organic 100% maple syrop, not a substitute)
1/2 tb sp vanilla extract (look for organic)
1 1/2 tb sp raw carob powder

For raspberry cream:
1/2 C raw walnuts
1/2 C frozen raspberries
1/3 C pure organic maple syrup
1 tb sp vanilla extract (organic)

For garnish (optional):
pomegranate seeds
chocolate mint
1 tb sp Raw Chocolate Sauce (scroll down for the recipe)
edible flowers

* I chose frozen raspberries, mint and raw chocolate sauce for garnish (in my opinion chocolate sauce complites the dish perfectly!)

Soak dates in water for 2 hours (if you use figs as well, soak them too); drain. Puree the dates (and figs if used), maple syrup, vanilla extract and raw carob powder in a blender or food processor. Divide the date mixture in half and spoon each into a glass or any other serving dish of your choice. Set aside.

In a blender, blend the walnuts, frozen raspberries, vanilla extract and maple syrup (add a little bit at a time, so you can work out the sweetness you want to achive, don't add all at ones, you might prefer it less sweet than the recipe) until creamy (or you might prefer to leave it a bit crunchy, so it has different texture). Spoon the raspberry cream evenly on top of each date cake. Sprimkle on top with a garnish of your choice. Drizzle with Raw Chocolate Sauce. Serve immidiately.

Raw Chocolate Sauce

3 C maple syrup
2/3 C olive oil (cold pressed, extra virgin, I used)
2 tb sp vanilla extract
1 C raw carob powder

Now, here you don't have to make as much of the sauce, I usually use a third of ammount of each ingredient and it allows me to make a fare bit of the sauce any way, so it should last you awhile even if you make only a third.

Combine the ingredients in a blender. Blend well and enjoy.
Keeps indefinitely.

1 comment:

  1. Как же я не равнодушна к тирамису...
    Как же эта сладость мне нравится...

    Ушла спать с текущими слюнками.



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