The Art of Raw Desserts by Crystal Bonnet

Author:Crystal Bonnet [Bonnet, Crystal]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2022-10-30T00:00:00+00:00

THREE-LAYER TIRAMISU CAKE

This is one of those epic recipes you would never believe is raw or vegan. The texture resembles that of a baked cake, and all the flavors are similar to a traditional tiramisu cake, minus the rum. We culture the mascarpone cream to give it that cheeselike flavor. For frosting the cake, you will need cake decorating tools, such as piping bags, an offset spatula, a pastry scraper (optional), a cake board and a cake turntable (optional). Check out the Substitutions List for maca powder alternatives.

Yield: One three-layer 4-inch (10-cm) cake

Mascarpone Cream

2 capsules dairy-free probiotics

1 cup (140 g) raw cashews, soaked for

2 hours and rinsed

1 cup (160) chopped young coconut meat

½ cup (120 ml) filtered water

2 tbsp (43 ml) light-amber agave

1 tsp fresh lemon juice

¼ cup (60 ml) melted virgin coconut oil

Mocha Frosting

1½ cups (210 g) raw cashews, soaked for 2 hours and rinsed

½ cup (120 ml) coconut nectar

¼ cup + 2 tbsp (90 ml) brewed strong coffee

¼ cup (24 g) cacao powder

3 tbsp (22.5 g) cacao nibs

¼ tsp espresso powder (optional)

12 drops vanilla extract, Medicine Flower brand preferred

½ cup + 2 tbsp (150 ml) melted virgin coconut oil

“Ladyfinger” Cake Bases

1 cup (80 g) medium-shred unsweetened dried coconut

¾ cup (149 g) fresh almond pulp (left over from making Almond Milk; see here)

¼ cup (36 g) powdered coconut sugar (see Prep Notes)

2 tbsp (30 g) maca powder

2 tbsp (18 g) powdered psyllium (see Prep Notes)

⅛ tsp Himalayan salt

3 cups (375 g) peeled, cored and chopped red apple (about 5 small apples)

2 tbsp (30 ml) fresh lemon juice

12 drops vanilla extract, Medicine Flower brand preferred

2 tbsp (25 g) chopped and melted cacao butter

Assembly

1 batch Cacao Espresso Dust (here)

½ batch Dark Chocolate Ganache

Coffee beans

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