Pentru noaptea de Revelion va recomand un deset clasic fin, intr-o varianta extrem de sanatoasa: Tiramisu raw vegan :) Cantitatile sunt pentru 9 portii, dar se pot dubla daca avem mai multi invitati. La multi ani 2016! :)

Blat:

Crema:

Pentru blat dizolvam cafeluta instant in vin, adaugam siropul de artar si amestecam usor cu o spatula toate ingredientele. Presam compozitia obtinuta pe fundul unei tavi (15*15cm) cu baza detasabila (gasiti aici). Pentru crema mixam in blender nucile caju scurse cu restul ingredientelor (mai putin taratele de psyllium) pana la omogenizare. La final adaugam si psyllium-ul si mai mixam putin, cateva secunde. Turnam crema peste blat si introducem tiramisu in congelator cam 2-3 ore. Inainte de servire il scoatem din forma, il taiem cubulete, il pudram cu carob si il savuram. Daca e prea tare il mai lasam la temperatura camerei pana poate fi taiat frumos. Pofta mare si la multi ani! :)

ENGLISH VERSION 

For New Year’s Eve I recommend a classic dessert in a super healthy version: raw vegan Tiramisu :) The quantities are for 9 servings, but you can easily double them if you have more guests :) Happy New Year!

Crust:

  • 1 cup almond meal
  • 3 tbsp maple syrup
  • 2 tsp instant cereal coffee
  • 4 tbsp Marsala wine
  • 1 tbsp carob

Cream:

  • 300 g raw cashews soaked for 2 hours
  • 400 ml full fat coconut milk
  • 2 tsp instant cereal coffee
  • 4 tbsp maple  syrup
  • 2 tbsp psyllium

For the crust dissolve the coffee in the Marsala wine, add the maple syrup then combine all the ingredients with a spatula. Press the mixture in a square spring-form pan (15 cm). For the cream blend the drained cashews with the rest of the ingredients (except the psyllium). In the end add the psyllium and blend just a few more seconds. Pour the cream over the crust and place in the freezer for 2-3 hours to set. Before serving remove from the pan, cut into squares and powder with carob. If too hard, let it thaw at room temperature until easy to cut. Enjoy!

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