Two times over tiramisu squares

I make some sort of almost raw dessert every week…

To satisfy my own cravings and desire/insatiable urge to create something new…both on a par as driving forces.

I haven’t put any thought in to Christmas shopping, considered decorating or contemplated what gifts I might like to receive myself…conversely Christmas dessert options are in abundance!

These tiramisu squares are up there as a potential favourite (with four weeks left until Christmas who knows what could happen)…

I’m also not sure I’ll be ready for another round of them having eaten 5 of them over the past week. Two separate batches, the first ticked all the boxes in terms of flavour but they weren’t quite creamy enough and the centre layer was about half the depth, primarily due a bit of a kitchen mishap.

So I got straight to making batch two while I had the ingredients at hand (namely the Baileys which you follow me on Instagram you might have seen me pick up early last week).

 

The first time I’ve purchased and consumed alcohol in over a year and half…and I will admit it went down quite a treat! I’d imagine if you tot up all the tiramisu squares I made my way through it must be close to the equivalent of a standard measure! Team that with the coffee and sure I was as a high as kite.

These tiramisu squares are far from traditional. In fact an Italian might just shun me for my lack of traditional ingredients and structure but it pleased a fair few palates over the course of a week aside from my own.

Although luscious and creamy these squares are not at all heavy. They’re the perfect dessert size, free of sugar aside from that which naturally occurs in the dates and the meagre amount in the grated chocolate on top…as healthy a tiramisu as you’ll ever find.

*Omit Baileys and use alternative non dairy liqueur if you need them to be 100% vegan! 

A last minute Thanksgiving option perhaps?! Anyone have any exciting plans?

Tiramisu Squares

by Michelle Hunt

Prep Time: 30 minutes

Cook Time: 5 minutes

Keywords: raw dessert gluten-free grain free vegetarian vegan almond milk cashew cream chestnuts Baileys

 

Ingredients (9 large squares)

    Base

    • 100g (1 cup) gluten free oats
    • 60g (1/2 cup) raw hazelnuts
    • 40g (1/3 cup) raw cacao powder
    • 1 tbsp espresso powder or freshly ground coffee
    • 1 tsp vanilla extract
    • 180g (1 cup) Medjool dates pitted
    • 1-2 tbsp water

    Vanilla Layer

    • 180g (3/4 cup) raw white cashew butter
    • 180ml (3/4 cup) unsweetened almond milk
    • 2 tsp vanilla extract
    • 90g (1/2 cup) Medjool dates pitted
    • 1 tbsp agar flakes (not powder)

    Cacao Coffee Layer

    • 180ml (3/4 cup) freshly brewed strong coffee
    • 80g (1/3 cup) chestnut puree
    • 60g (1/2 cup) raw white cashew butter
    • 1.5 tbsp raw cacao powder
    • 1 tsp vanilla extract
    • 90g (1/2 cup) Medjool dates pitted
    • 1 tbsp agar flakes
    • 3 tbsp Baileys (or creamy liquor of choice!)

    Topping

    • 20g (2 thin squares or 1/8 cup) 70 – 85% dark chocolate finely grated

    Instructions

    Base

    Blend dates in your food processor to a smooth paste.

    Remove date paste and process all other ingredients to a fine crumb.

    Add back in date paste and process to combine. Add 1-2 tbsp of water…the dough should be firm and come together in a ball in the food processor.

    Press dough in to a non stick, loose bottomed or silicon 8 inch square tray, lined with baking parchment. Roll out evenly using a pastry roller and place in the fridge.

    Vanilla Layer

    Blend together cashew butter, dates, vanilla and 1-2 tbsp of the milk until perfectly smooth.

    Place almond milk in pot, bring to the boil, sprinkle in agar flakes and leave to simmer for 3 minutes.

    Quickly blend in to cashew mixture in the food processor.

    Pour out on to base, smooth over the surface and return the fridge.

    Leave to set for 30 minutes before making and pouring on the next layer.

    Cacao Coffee Liqueur Layer

    Blend together dates, chestnut puree, cashew butter and 1-2 tbsp of the freshly brewed coffee. Sift in cacao powder and process to combine along with vanilla extract and Baileys.

    Place a in a pot, bring to the boil, sprinkle in agar flakes and leave to simmer for 3 minutes. Pour in to cacao mixture and process to combine until smooth (just a minute or two).

    Pour out on top of set vanilla layer, smooth over the surface and return to the fridge for at least 4 hours but ideally overnight.

    Sprinkle over dark chocolate and gently remove from the tray. Slice up and serve.

    Store leftovers in the fridge for up to three days or freeze for up to one month.

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