Raw Cake by The Hardihood & Leah Garwood-Gowers

Author:The Hardihood & Leah Garwood-Gowers
Language: eng
Format: epub
Publisher: St. Martin's Press
Published: 2017-01-23T05:00:00+00:00

For the topping

2 tablespoons coffee beans, plus more for decorating

2 tablespoons cacao nibs

cacao powder

Line a 6- or 8-inch square baking pan with parchment paper.

To make the base, grind the nuts in a high-powered food processor on high until they become a fine flour. Add all the remaining ingredients; blend until combined and the mixture forms a sticky ball. Press the mixture evenly into the baking pan (form a 6-inch square if using an 8-inch pan); set aside.

To make the ladyfingers, grind the oats to a flour in the clean food processor on high speed. Add the dates and blend until smooth. Blend in the remaining ingredients. Roll the mixture into 4–6 fat fingers; place them on a plate – pressing down the top of each. Place in the fridge for 1–2 hours until firm.

For the cream layer, blend all the ingredients in the clean food processor until the mixture is smooth, adding the water gradually. Smoothly spread a quarter of the cream on top of the nut mixture in the pan and let it set in the fridge or freezer for 30 minutes.

When the ladyfingers are firm, lay them on top of the cream layer in the pan, then pour the rest of the cream on top. Set the pan the fridge overnight. If the cream is still very soft the next day, place it in the freezer for 30 minutes before serving.

To serve, blend the coffee beans and cacao nibs in the food processor on high to create a semi-fine dust. Remove the tiramisu from the pan; cut with a sharp knife into 4–6 pieces and dust with cacao powder and a sprinkling of the ground coffee bean-cacao nib mixture; dot with whole coffee beans.

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