Gingerbread Tiramisu
Author: 
Recipe type: Sweet, Dessert, Christmas
Cuisine: Italian, Raw, Vegan, Gluten-free
Prep time: 
Total time: 
Serves: 3-6
 
Traditional Italian dessert with a spicy twist! Indulgent yet guilt-free Christmas dessert made with layers of gingerbread raw "sponge", creamy cashew cream and topped with fluffy whipped coconut
Ingredients
Gingerbread "Sponge"
  • 1 cup almonds
  • ½ cup gf oats
  • 1 tbsp. ground flaxseed
  • 1 tsp ginger
  • ½ tsp cinnamon
  • ¼ tsp each of: ground cloves, ground nutmeg and sea salt
Chai soaking "syrup"
  • 2 chai tea bags or 2 tbsp. chai tea leaves
  • ¾ cup boiling water
  • 2 inches of ginger, sliced
Cashew Cream
  • 2 cups cashews, soaked overnight or at least 30 minutes in very hot water
  • ½ cup coconut cream, from the top of an unshaken coconut milk tin
  • ½ cup non-dairy milk, I recommend coconut or almond
  • ⅛ cup cacao butter, melted
  • 1 tbsp. almond butter
  • 5 tbsp. coconut sugar
  • 1½ tsp blackstrap molasses
  • 1 tsp vanilla extract
  • 1 tsp ginger
  • ¼ tsp sea salt
  • juice of one lemon
Serving
  • ½ cup coconut whipped cream, optional
  • Cacao powder, for dusting
Instructions
  1. Firstly, pour boiling water into a jug/mug and add the tea bags or the tea leaves in a strainer along with the ginger. Set aside to steep.
  2. Blend together all the Gingerbread "sponge" ingredients in a high-speed blender* or a food processor until a fine crumb. Set aside in a bowl.
  3. Next, place all the cashew cream ingredients into a high-speed blender and blend on high for a minute or two until a very smooth consistency. Set aside.
  4. Press 2 tbsp. of the gingerbread crumb into the base of 3 large ramekins or 6 small ramekins to form a base.
  5. Pour 2 tsp of the chai soaking syrup over each gingerbread base.
  6. Pour about ⅛ cup of the cashew cream on top of each base and place in the freezer for about 10 minutes for the cream to set slightly.
  7. Repeat the steps again until the mixtures have been used up. Try not to press the gingerbread biscuit between each layer, just sprinkle and press lightly.
  8. Return to the fridge/freezer to set again and put your coconut whipped cream into a piping bag.
  9. Once the top layer has set slightly, carefully pipe small peaks onto the top of each tiramisu ad dust with a sprinkle of cacao.
  10. Return to the fridge and let set for at least and hour before eating. The Tiramisus can be kept for up wo 5 days.
Notes
I used Vitamix Professional Series 750 for best results
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/gingerbread-tiramisu/