Sunday, January 27, 2013

Raw Banana Tiramisu


I used to be a huge coffee drinker.  3 32 oz mugs of coffee every morning were a requirement.  I loved the stuff...the aroma of the beans when I ground them, the warm coffee as I sipped it...it was an essential part of me being happy in the morning.  I was addicted to it.  Until about 9 months ago when I got ill, and after I recovered I could no longer stomach coffee.  The smell of it started to bother me as well.  It was a sad day.  I have to admit I went through a bit of a caffeine withdrawal the week after that, but in the long run I am sure my obsessive coffee drinking was not the best for my body.  I haven't added it to desserts since then either.  That is until this weekend.


A couple weeks ago, my boyfriend Eric asked me to make tiramisu.  I admit my first response was "no, I hate coffee and is it even raw?"  So I put it out of my mind for a while.  Until for some reason, it started to appeal to me.  Could I make it raw?  I had made the classic version years ago when I was in my non-vegan coffee loving phase and it was sooo good at the time.  Why not give rawifying it a try.  


 But this was not going to be classic, I wanted to add bananas, because I thought banana would pair well with the coffee and chocolate. There would be no lady fingers, but instead a layer of banana cake, and in place of the Zabaglione/whipped cream would be coconut cream layers...one laced with chocolate and coffee, one coffee cream layer and a layer of plain vanilla cream. I used coffee extract as well instead of real coffee, so there would be no actual strong coffee (which I still cannot stomach). I included perfectly ripe bananas, shaved chocolate and of course raw cacao powder to top it off.  


It was amazing...better than any tiramisu I have tasted, and even though I do not like coffee I devoured every last bite of my first piece!  I shared it with Eric and he approved as well. I guess even I am too quick to judge what will be good sometimes. So...thank you Eric, for the idea to make tiramisu, I am glad I gave it a chance.

 
Raw Banana Tiramisu
Makes 1 6 inch cake

Cake:
1/2 cup raw almond meal
1/2 cup sprouted oat flour (or additional almonds)
1 cup dried shredded unsweetened coconut
1/4  tsp sea salt
1 tsp pure vanilla extract
8  medjool dates, pitted
1 1/2 small organic bananas, mashed

Cream topping:
1 1/2 cups raw cashew pieces (preferably soaked overnight)
1/2 cup coconut water

2 cups fresh young coconut meat (or additional soaked cashews if not available)
1/4 cup plus 2 Tbsp raw coconut nectar, agave nectar

1/2 tsp sea salt
1 Tbsp pure vanilla extract and seeds of half a vanilla bean

1/2 cup raw coconut oil (warmed to liquid)

4 tsp coffee extract, divided
1 Tbsp raw cacao powder

1 Tbsp brewed coffee, whisked together with 1 tsp raw coconut nectar or agave nectar (optional)
3 bananas, sliced
raw cacao powder
shaved raw chocolate 

For the cake, combine the almond meal, oat flour, and coconut in the food processor and process until finely ground like flour. Add sea salt, vanilla, and dates and process until well combined and dates have blended into the flour. Add the bananas and process until smooth.  Spread out into about a 6 inch circle on a teflex lined dehydrator tray and dehydrate for about 12 hours, or until dried but still a little moist in the middle. 
Meanwhile, to make the filling and topping, combine the cashews, coconut water, sea salt, agave nectar, and vanilla anc process until smooth. Add the coconut oil slowly with the motor running (If the mixture starts to separate and clump, the filling is too cold to emulsify the oil, so warm some of it and process again). Divide into 3.  Add 1/3 back to the processor and add 2 tsp coffee extract. Remove and add another 1/3, to that add 2 tsp coffee extract and 1 Tbsp cacao powder.  Place the 3 bowls of topping in the freezer for about 30-45 minutes until it firms up to whipped cream  consistency.
Once ready to assemble, line a 6 inch springform pan with parchment on the bottom and sides. Place the banana cake at the bottom (trimming edges if too large).  Brush with the coffee/agave mixture (this is optional, I did not because I do not drink coffee/caffine, but it will give the tiramisu a more pronounced coffee flavor). Sprinkle with some shaved raw chocolate, and spread the chocolate coffee cream over.  Top with a layer of bananas, then sprinkle with more shaved chocolate and spread the coffee cream over.  Top with another layer of bananas, then sprinkle with more shaved chocolate, then spread the plain vanilla cream over. Dust the top with raw cacao powder and sprinkle with more shaved chocolate.  Place in the freezer for 3-4 hours to set, then unmold and serve!

28 comments:

  1. Your welcome Amy thank you for giving it a shot. Means a lot to me that you can turn something hard into a masterpiece. Yours truly Eric

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    1. :) No problem, it was an awesome idea! I should be thanking you ;)!

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  2. wow, amazing recipe. would love to make it. I used to love turamisu before I went vegan. This will be a real treat <3

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    1. Thank you! I hope you do try it out, it is even better than the original ;)!

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  3. WOW! I'm SO MAKING THIS!! Dang that looks simply RAWESOME! I can't wait to try this. All I need to get is Coffee extract and coconut nectar. YUMMMMM!!!!

    When you say "1/2 cup sprouted oat flour (or additional almonds)", does that mean additional almond meal?

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    1. Thank you :)! Let me know how you like it if you do! Yes, it does mean additional almond meal.

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  4. You never cease to amaze with your creations! This is beautiful and creative. :)

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  5. Yippeee!! I'm going to attempt this for my birthday cake tomorrow :-)

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    1. This would be a wonderful Birthday cake! Happy Birthday, hope it is fantabulous :)!

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  6. Good lord all of your food looks fantastic...Thanks for sharing, I am a huge fan of your blog!

    Sincerely,
    Happy Valley Chow

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    1. Thanks so much :)! I appriciate all of your kind words! Happy to have you visit.

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  7. Amy - when will you open your bakery? It's time. This is a beautiful pairing. I'm not vegan (there's the matter of cheese...) but I note your desserts and call them up at special times.

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    1. I wish I could Claudia ;)! Maybe if I had more money haha! Thanks so much :)!

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  8. Unbelieveable!!!!!! Just made one. Cant wait until my beloved try it. Thank u so much Amy. I learn from u and will share with Russian community of raw diet followers. Thanks again. U r best.

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    1. Thank you :)! I am so happy you decided to try making it! Thanks for letting me know how it turned out!

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  9. Tried this today- wonderful! I used Starbucks Via (decaf) packets instead of coffee extract, since I had them on hand. And I encourage readers without a dehydrator to just make the banana and cream layers, because that is an amazing dessert on its own! Thanks for another great recipe! :)

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    1. So happy you decided to try it :)! I'm sure the packets worked perfect! Thank you for letting me know how you liked it, I am happy to share the recipes with you!

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  10. can't wait to try this! love your blog!

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    1. If you try it feel free to let me know what you think! Thank you :)!

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    2. Thanks Amy for this awesome looking cake!!
      We have no dehydrator (yet)! can we put the crust in the hot air oven for a few minutes ?? just below 40 C to make it dry?

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    3. You can make it at the lowest oven temp possible, just check it sooner as it will cook faster in the oven.

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  11. Hi Amy,

    I noticed that most of your cake crusts call for Hazelnuts, are those soaked & dehydrated as well? Is it necessary to soak & dehydrate them or can I just use them raw?
    For example the Blackberry Lemon Lavender Cheesecake crust.

    btw, I really love your blog! All the cakes look amazing!

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    1. Most of the more recent ones actually have no nuts, just my older recipes. You do not have to soak them, but they are harder to digest if you skip that which is why I suggest to.
      Thank you :)!

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  12. You're right, soaked nuts are so much easier to digest I'm glad I found your site for inspiration and advice.:)
    I guess I need to stick to your older recipes since I don't have access to buckwheat. Could I just use oats instead?
    Do you actually have any cake recipes for 9 inch spring form pans?
    I think if I tried making the regular 6 inch cakes in it it'll turn out very flat or might not work at all??

    Thank you and I wish you a Happy New Years :) May it be a beautiful new year for you.

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    1. Happy I can help :)! You can always sub extra shredded coconut in place of the buckwheat. I would not recommend oats because they may not be crunchy.
      I don't because I am only one person and only have my small family to share with. You could always double the recipe though.
      Happy New Years to you as well :)!

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