5 months ago

It’s keto, vegan, gluten-free. And it’s the most luxurious and creamy tiramisu. What more can I say?

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Recipes for the festive season
https://youtube.com/playlist?list=PL_dF0V7QjH8XdBI1rlQsNoMdCFMYES4uS&si=gy5hJ4l5ItnArA31

INGREDIENTS
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THE CAKE FINGERS
Dry ingredients:
220g almond flour (sifted) /Or 120g almond flour + 50g coconut flour
3.5 tbsp erythritol sweetener (Adjust the quantity if you use other sweetener of your choice)
1 tbsp baking powder
A pinch of salt

Wet ingredients:
180g coconut cream (we only want the cream part)
2 tbsp apple cider vinegar
Vanilla extract

“Flax Eggs”:
3 tbsp ground golden flaxseed / or regular flaxseed
9 tbsp water

THE CREAM
1-2 tins of 400ml coconut whipping cream /or regular coconut cream (we only want the cream part)
200g unroasted cashew nuts
Icing erythritol sweetener /or any sweetener of your choice
Vanilla extract

OTHER INGREDIENTS YOU NEED
Cacao powder
Sugar free dark chocolate
A few shots of strong coffee

1. Soak the cashew nuts overnight with cold water or 2-3 hours with hot water. Pop the coconut cream in the fridge to chill overnight.

2. Brew a few shots of espresso or strong strong coffee. Leave to cool to room temperature.

3. Make “Flax Eggs” by whisking the ground flaxseed and water together. Rest in the fridge for 15 minutes or overnight if you wish to prepare beforehand.

4. To make the cake. Place all DRY ingredients in a mixing bowl and mix with a spatula. Add in the “Flax Eggs” and all the WET ingredients. Combine everything together with a folding action till the mixture forms into a firm batter. Pour it over an 8x8 inch well-greased square cake tin. Even the surfaces and tap the tin on the worktop a couple of times to remove air bubbles and gaps.
Bake the cake batter in a 170-180°C/325-350°F for 35-40 initially, then cover the cake tin with a piece of creased baking sheet, bake for further 15-20 minutes. Remove the baking sheet and brown the surface of the cake with another 5-10 minutes baking time. Once cooled, cut the cake in individual ‘fingers’ and they are ready to be used.

5. Whisk the chilled coconut cream (cream only) till it reaches the whipped cream consistency. Keep it in the fridge till you are ready to use it.

6. Drain off the soaking water from the cashew nuts and blitz the nuts in a food processor till super smooth and creamy. Combine it with the whipped coconut cream, icing sweetener and vanilla extract by folding all ingredients together with a spatula.

7. Assembling the tiramisu. Dip the cake fingers in the coffee and lay them out on the bottom of your container. Leave some space in between the cake pieces. Spread half of the cream mixture on top and fill in the gaps. Dust a layer of cacao powder and sprinkle some chocolate shavings. Repeat the steps with coffee-infused cake fingers, cream, cacao powder and chocolate shavings. Your tiramisu is complete! Chill in the fridge for 2-3 hours or overnight for the best results.

Cut in portions or scoop out as you go, and enjoy x

#KetoVeganRecipes
#VeganGlutenFree
#eggless

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