Flower-Infused Tiramisu (Live Food, Vegan, Paleo)

FLOWER-INFUSED TIRAMISU

(Vegan, Paleo, Live Food)

Well hello there,

Today, we’re sharing a delightful recipe for a vegan Tiramisu that will probably blow your socks off. It is gluten-free, dairy-free, and guilt-free, as it is made without refined sugars, artificial sweeteners and gross animal products that tend to be fattening and mucus-forming. So grab your favorite herbal sidekick and let's get baking!

Flower-Infused Tiramisu (Vegan, Paleo, Live Food)

Preparation Time: 20 minutes + 6 hours (freezer)

Serving Size: 16 pieces

Ingredients:

LadyFinger Layer

  • 2 cup walnuts
  • 1 1/2 cup Medjool dates, pitted
  • 1/8 cup espresso coffee
  • 2 Tbsp coconut oil, liquefied
  • 1 Tbsp infused coconut oil, liquefied
  • 2 tsp pure vanilla extract (alcohol-free)
  • pinch of sea salt

Cream Layer

  • 1/2 cup raw cashews, soaked 2 hours and drained
  • 1/4 cup unsweetened vanilla almond milk
  • 2 Tbsp coconut oil, liquified
  • 2 Tbsp maple syrup
  • 1 tsp pure vanilla extract (alcohol-free)
  • dash of sea salt

Mousse Layer

  • 3/4 cup walnuts, soaked 2 hours and drained
  • 3/4 cup raw cashews, soaked 2 hours and drained
  • 3/4 cup Medjool dates, pitted
  • 6 Tbsp maple syrup
  • 6 Tbsp unsweetened vanilla almond milk
  • 2 Tbsp coconut oil, liquified
  • 3 Tbsp infused coconut oil, liquefied
  • 3 Tbsp raw cacao powder
  • 1/2 Tbsp unsulphured blackstrap molasses
  • 1 tsp pure vanilla extract (alcohol-free)
  • 2 Tbsp espresso coffee
  • 1/2 tsp sea salt

Directions:

  1. Use a food processor to grind the walnuts until they are fine. Then, add the remaining ingredients and process until a sticky dough forms. Scoop out the mixture into a 9” square pan and press down into an even crust. Place in the freezer while working on next step.
  2. Use a blender to combine all of the ingredients until smooth. A high-speed blender, such as a Vitamix or Blendtec is recommended. If the mousse is too thick in a standard blender, add a little bit of almond milk to thin. Once smooth, pour into the pan over the crust. Tap the pan lightly on the counter to even out the top, then place it in the freezer while working on the next step.
  3. After cleaning out the blender, use it again to combine all of the cream layer ingredients until smooth. Spoon this mixture over the previous layer in the cake pan — be careful not to pour it in all at once so the layers don’t mix. Smooth out the top, cover the pan, and freeze for 6 hours or overnight.
  4. Before serving, allow the tiramisu to thaw for 10-15 minutes. Using a knife, cut 16 square pieces. Top with raw cacao powder. Enjoy!

 ABOUT THE AUTHOR  

Amanda Froelich is passionate about natural health. When she’s not writing or creating healthy munchies, she can be found hiking with her partner and their husky pup, Damon. Learn more at Bloom for Life. She loves all products by Marley Naturals and hopes to someday own an Avocado Hand Pipe.




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