Australian Natural Health Magazine

The perfect dessert for your next dinner party.

Treat your guests to this delightful tiramisu recipe by the one and only Taline Gabrielian.

Ingredients

For the base

• ½ cup almonds, soaked for 8 hours
• ⅓ cup pecans
• ⅓ cup cashews
• 5 medjool dates, pitted
• ⅛ tsp Himalayan salt

For the coffee layer

• ½ cup cashews, soaked for 8 hours
• ½ cup almonds, soaked for 8 hours
• 2 tbsp rice malt syrup
• ¼ cup coconut milk
• ¼ cup espresso coffee
• 1 tsp coconut oil
• 2 tsp raw cacao powder
• ⅛ tsp Himalayan salt
• 3 store-bought vegan gluten-free biscuits, cut in half (see tip)
• For the cream layer
• 1 cup cashews, soaked for 4 hours
• ⅔ cup coconut milk
• 2 tbsp rice malt syrup
• 1 tsp coconut oil
• ¼ tsp lemon juice
• 1 tsp vanilla powder
• ⅛ tsp Himalayan salt
• 2 tbsp shaved sugar-free dark chocolate

Method
To make the base, put the almonds, pecans and cashews in a food processor and blend until small pieces form. Add the dates and salt and process until well blended and sticky.

Press evenly into two glasses and freeze while making the coffee layer. Clean out the food processor. To make the coffee filling, drain the cashews and blitz in the processor with the almonds, rice malt syrup and coconut milk until well combined.

Add the coffee and coconut oil and pulse until well combined. Add the cacao powder and salt and blend until you achieve a smooth consistency.
Pour the coffee layer over the base. Top each glass with three biscuit halves and refrigerate while you prepare the cream layer.

Clean out the processor again.

Drain the cashews and place in the processor. Add the coconut milk, rice malt syrup and coconut oil and blend until the mixture is smooth and the nuts have a creamy consistency. Add the lemon juice, vanilla powder and salt and pulse until smooth.

Spread the cream over the biscuits, then garnish with shaved chocolate. Refrigerate for at least 1–2 hours before serving.
The tiramisu will keep in the fridge for 2–3 days.

TIP: In the coffee layer, instead of espresso coffee you could use 3 tsp instant coffee mixed with 2 tbsp hot water. If you’d like the recipe to be fully raw, omit the store-bought biscuits in the coffee layer.

Images and recipes from Hippie Lane: The Cookbook by Taline Gabrielian, published by Murdoch Books, RRP $39.99, and is available in all good book stores now.