Elevated Spring Fling: Berry & Blonde Tiramisu! -Lovena

2 Cups almonds
½ Cup Medjool dates, pitted
2 Tbsp lemon Juice
1 Tsp vanilla bean powder
¼ Cup coconut oil, melted (melts at 28 degrees- for some lucky ones this may be room temperature)  

¾ Cup almonds, soaked
½ Cup water
¼ Cup + 2 Tbsp Irish moss, well cleaned and soaked for 1 hour, rinsed in cold water
¼ Cup pitted Medjool dates
¼ Cup agave nectar
½ Tsp vanilla bean powder (Chef’s tip: or ½ tsp powder= 1Tbsp of alcohol-free vanilla bean extract)
1/3 Cup Cacao Powder
1 + ½ Tsp Organic Instant Coffee Substitute (for those 100% raw, you can use mesquite powder : ) )
½ Cup coconut oil, melted 

 ¾ Cup dried coconut

 1+ ½ Cup water

 1 Cup cashews, soaked

 1 Cup agave nectar / coconut nectar

 1 Tbsp lemon juice

 ½ Tsp vanilla bean powder

 ½ Cup coconut oil, melted 

(For berry version's pink hugh, add 1/4C raspberries or 1+ ½ Tbsp cherry juice) 

Method:
Crust:
Step 1: In a 4-cup mini-prep food processor, process the almonds into a flour.
Step 2: Add remaining ingredients and process to a dough.
Step 3: Spread the mixture evenly into the bases of two 4” spring form pans.
 

Chocolate Cream:
Step 1: Blend the almonds and water to a creamy consistency, and strain in a nut-milk bag.
-->Chef’s Tip: Dry the almond fiber in the dehydrator, to use as almond flour in future recipes.
Step 2: Chop Irish moss and blend with the almond-cream to a smooth consistency. Next, add all remaining ingredients – except the coconut oil- and blend on high until smooth. Add coconut oil and blend briefly.
Step 3: Pour half of the mixture on each crust
Step 4: Place in freezer
 

Whipped Cream:
Step 1: Blend coconut flakes and water in a high-speed blender.
Step 2: Set aside coconut oil. Add remaining ingredients and blend on high until smooth.
Step 3: Add coconut oil and blend on high.
Step 4: Pour half the mixture onto each of the 4” cakes and freeze for approximately 4 hours.
 

Garnish:
Lightly dust the cake with cacao powder and coconut flour by using a small sieve.
-->Janice likes to add chocolate curls and flakes to really dress these up!
In the Raw Food Foundation's Intro to Raw & Raw Food Chef Immersion Programs you'll recall the chef’s tip of ensuring 3 types of garnishes at once will elevate your dishes immensely.
 

Chef’s Tips: Storing and Serving:
These are good in the freezer for 3 months (-though they're so tasty this statement is theoretical! :))
After the initial 4 hours of freezing, the cake can be cut in to 4 pieces and each piece stored individually- for easy thawing in the fridge, followed by serving. - Veterans in the kitchen and the clinic, we consult top restaurants and chefs; and will help you both gain confidence in the kitchen and run your kitchen efficiently like a restaurant, though in flow without the stress, deliciously and healthfully. - Think heaven's kitchen.  

We look ever so forward to sharing an elegant experience of raw food education with you very soon! 

See what's coming up- that suits your fancy www.rawfoodfoundation/events