cocoa

Βέγκαν τιραμισού με ωμοφαγική παραλλαγή - Vegan semi-raw tiramisu (with a fully raw option) - Veganinathens.com

Vegan tiramisu semi-raw (with a fully raw option)

Since I remember myself, I am passionate with Italy, Italian language and Italian culture. Of course tiramisu couldn’t be an exception and, indeed this is one of my favorite desserts. However tiramisu contains animal products and thus I had to come up with a recipe for vegan tiramisu that would be not only ethical but also tasty and healthy.

Βέγκαν τιραμισού με ωμοφαγική παραλλαγή - Vegan semi-raw tiramisu (with a fully raw option) - Veganinathens.com

Tiramisu is made with ladyfinger (or Savoyard) biscuits soaked in strong coffee, cream cheese and unsweetened cocoa. In order to prepare a vegan tiramisu, I used a type of Swedish crisp breads that have the same shape, size and fluffy texture as ladyfingers and instead of mascarpone I made some vegan cashew cream cheese.

Βέγκαν τιραμισού με ωμοφαγική παραλλαγή - Vegan semi-raw tiramisu (with a fully raw option) - Vegan in Athens

This vegan tiramisu is wonderful, creamy, fluffy and sugar-free. Cashew cream-cheese, both vanilla and chocolate-flavored are combined beautifully with the coffee, reminding us of an afternoon walk on Gianicolo hill a warm August afternoon and two cups of morning espresso in Trastevere.

The recipe contains crisp breads so it is not raw-vegan (or, one could say that, it’s semi – raw!) but if you want a 100 % raw vegan tiramisu, plus gluten-free, I’ve written my raw vegan and gluten-free recipe in the end of this article!

Vegan tiramisu semi-raw (with a fully raw option) - Vegan in Athens

Ingredients

20 Swedish crisp breads (as those in the photo)

Βέγκαν τιραμισού με ωμοφαγική παραλλαγή - Vegan semi-raw tiramisu (with a fully raw option) - Vegan in Athens

  • 1 cup strong coffer
  • 2-3 tbsp coffee or cocoa liqueur or agave nectar

Βέγκαν τιραμισού με ωμοφαγική παραλλαγή - Vegan semi-raw tiramisu (with a fully raw option) - Vegan in Athens

For the vanilla cream

  • 2 cups raw cashews soaked for 4-6 hours and drained
  • ½ cup agave nectar or other liquid sweetener
  • ½ cup nut milk (I used coconut milk)
  • ½ tsp agar agar powder
  • ½ tsp salt
  • 4-5 tbsp lemon juice
  • 1 tbsp natural vanilla extract

For the chocolate cream

  • Half of the vanilla cream
  • 3-4 tbsp cocoa powder

2-3 tbsp cocoa powder for dusting

Βέγκαν τιραμισού με ωμοφαγική παραλλαγή - Vegan semi-raw tiramisu (with a fully raw option) - Veganinathens.com

Method

  1. Put the coffee in a square bowl with the liqueur and dip half of the crisp breads (2-3 each time) for half a minute, until they absorb enough coffee.
  2. Arrange the crisp breads on the bottom of a medium- sized baking dish or a round baking dish of 22 cm diameter.
  3. Prepare the cream: Put the cashews along with agave syrup, salt, vanilla and lemon juice in a blender and blend until a smooth cream has been formed. I’ve found that to me is more convenient to start with half of the cashews and once they’ve become a smooth cream I slowly and the rest of them. Dissolve the agar agar in the nut milk and bring the mixture to boil and thicken while stirring. Add immediately into the cashew mixture and keep blending for a few minutes until smooth.
  4. Divide the cream into two equal parts. In the one part add the cocoa and mix well, until the cream is homogenous and there are no lumps in.
  5. Assembly: Spread the chocolate cream over the crisp breads. Dip the rest of the crisp breads into coffee and arrange over the chocolate cream. Cover them with the vanilla cream and leave in the fridge for at least six hours to set.
  6. Serve: Sprinkle with 2-3 tbsp unsweetened cocoa, cut into pieces and serve.

Βέγκαν τιραμισού με ωμοφαγική παραλλαγή - Vegan semi-raw tiramisu (with a fully raw option) - Veganinathens.com

For the 100% raw vegan tiramisu instead of ladyfingers you can use:

  • 1 cup dry coconut, grated
  • 1 cup raw almonds
  • 1 cup blond raisins
  • 2-3 tbsp espresso coffee or water

Wash the raisins and drain well. In the bowl of the food processor, add the almonds and process until powdered. Add the remaining ingredients and process at medium speed for about 5 minutes, until all the ingredients are well mixed. The mixture should form a small ball that comes off the walls of the food processor bowl.

Divide the mixture into two equal parts.

Sprinkle a greaseproof paper with grated coconut, put over it the one part, flatten with your fingers and using a rolling pin roll out a disc of 0,5-1 cm thickness and 22 cm diameter. Repeat the process with the second part and put aside.

For the assembly follow the process as described above but instead of crisp breads use the raw cake-disks you made.

Additionally, instead of boiling agar with the nut milk you can boil it with the same amount of water.

Βέγκαν τιραμισού με ωμοφαγική παραλλαγή - Vegan semi-raw tiramisu (with a fully raw option) - Vegan in Athens

 

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Raw vegan chocolate and prune truffles - Ωμοφαγικά τρουφάκια με κακάο και δαμάσκηνα - Veganinathens.com

Raw vegan chocolate and prune truffles

When we are invited for dinner I usually prefer, instead of buying something, to make a small, sweet gift for my friends. Especially after dinner a satisfying dessert is more than welcome for some people.

Raw truffles are my first choice, since they can be easily prepared, they can be rich and tasty and all you have to do is to put them in a nice box or jar decorated with some colorful ribbons and maybe a handmade card.

The other day that we were invited for dinner, I made these fudgy chocolate and prune truffles and everybody loved them! For the recipe I used dried, pitted prunes and cocoa powder, two ingredients that work very well together. This is maybe the reason why, with few ingredients and without extra sweeteners, these healthy treats are absolutely amazing.

Raw vegan chocolate and prune truffles - Ωμοφαγικά τρουφάκια με κακάο και δαμάσκηνα - Vegan in Athens

Ingredients

  • 2 cups (400 g) dried plums (prunes), pitted
  • 1 cup shelled walnuts
  • 1 cup dry grated coconut
  •  ½ cup raw cocoa powder
  • 2-3 tbsp orange juice (or rum if you do not avoid alcohol)
  • extra dry, grated coconut for sprinkling

Raw vegan chocolate and prune truffles - Ωμοφαγικά τρουφάκια με κακάο και δαμάσκηνα - Vegan in Athens

Method

  1. Put the walnuts in a food processor and process for a few minutes, until creamy.
  2. Add the plums along with the orange juice and process for 2 more minutes on high speed, until a homogeneous mixture has been formed.
  3. Add the grated coconut and cocoa and continue processing for few more seconds until smooth.
  4. Put the mixture in the refrigerator for 15 minutes.
  5. Add the extra grated coconut in a bowl. Shape the truffles –I want them walnut-sized- and roll in the grated coconut.
  6. Let them stand for 2-3 hours in the refrigerator and serve.

Raw vegan chocolate and prune truffles - Ωμοφαγικά τρουφάκια με κακάο και δαμάσκηνα - Vegan in Athens

 

 

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Raw vegan chocolate brownies -Ωμοφαγικά μπράουνις σοκολάτας - Veganinathens.com

Raw vegan chocolate brownies

When we crave for something sweet, some raw vegan desserts I make are our favorite choice, as they have both fantastic taste –if you’ve ever eaten a raw chocolate cheesecake you probably know what I mean- and great nutritional value.

Lately I was looking for an easy and 100% raw vegan, super-tasty chocolate brownie recipe and after experimenting a little bit I came up with this! It is exactly what I was looking for since they are moist, fudgy and really satisfying with some crunchy nut bites. Besides, each portion provides valuable nutrients and beneficial fats, without added sugar, processed starches or gluten. Their only disadvantage is that it’s hard to resist eating more than one serving!

Just remember to keep them in the fridge, especially during summer, as coconut oil in temperatures above 24 °C tends to melt and thereby your brownies may soften too much.

Raw vegan chocolate brownies -- Ωμοφαγικά μπράουνις σοκολάτας - Vegan in Athens

Ingredients

For the brownies

  • 2 cups Medjool dates (400 g)
  • ½ cup raw cocoa powder
  • 1/3 cup ground flaxseed (60 g)
  • 2 cups finely shredded coconut * (150 g)
  • ¾ cup avocado flesh cut into small cubes (150 g)
  • 3-4 tablespoons maca powder (optional)
  • 4 tablespoons (60 ml) coconut oil melted
  • ½ cup Brazil nuts or coarsely chopped hazelnuts

For the topping

  • 5 tbsp agave syrup or other raw liquid sweetener
  • 3 tablespoons cocoa powder
  • 3 tablespoons coconut oil melted
  • 1 tbsp water

Raw vegan chocolate brownies -- Ωμοφαγικά μπράουνις σοκολάτας - Vegan in Athens

Method

  1. Line a small square or rectangular baking pan with greaseproof paper (mine was 25×16).
  2. Wash the dates and carefully remove their seeds. Put them in the food processor together with the coconut oil and the avocado and process for 2 minutes or until a smooth cream has been formed.
  3. Add the remaining ingredients (except Brazil nuts) and process on medium speed until incorporated.
  4. Put the mixture on the kitchen counter and press slightly with your hands. Sprinkle with the chopped nuts and knead until incorporated.
  5. Transfer into the pan and press the mixture with your hands to spread it evenly and make sure it has a uniform thickness. Flatten the surface with a spatula.
  6. Prepare the topping: In a bowl mix the agave syrup with the water and cocoa very well. Melt the coconut oil in a double boiler (in summer in Greece coconut oil is permanently liquid!) and add in the mixture while stirring.
  7. Pour over the brownie and refrigerate for at least 3 hours before serving.

Raw vegan chocolate brownies - Ωμοφαγικά μπράουνις σοκολάτας - Vegan in Athens

 

 

 

 

 

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