Rose cacao chai raw tiramisu made with activated nuts, coconut, dates, a cashew chai mascarpone, and the Wild Bloom Botanicals rose cacao elixir blend. Visit wildbloombotanicals.com for more organic, herbal goodness!
1/2cupfreshly squeezed organic lemon juice + a little bit of zest
2tbsporganic maple syrup
1tbsp organic vanilla bean
1/2tspsea salt
extra Wild Bloom Botanicals rose cacao elixir to dust top and Wild Bloom Botanicals blue lotus petals to garnish (optional)
Instructions
Soak the almonds and cashews separately overnight. Line a baking tray with parchment paper.
Make the base. In a food processor, blend the almonds into a fine even crumble first. Add the Ceylon cinnamon, ginger, cardamom, nutmeg, clove, lemon zest, dates, coconut oil, vanilla, and salt. Pulse to combine, then scrape the mixture out onto the bottom of the baking tray. With your hands, press the mixture down so it creates an even layer of crust at the bottom of the tray. Set aside.
Make the rose cacao layer. Add the dates, Wild Bloom Botanicals rose cacao elixir, maple syrup, cold chai tea, coconut oil, and coconut milk to the food processor. Blend to reduce into a fine paste, stopping to scrape down the sides if necessary. Scrape out the paste on top of the base in the baking tray to create the second layer, and with a spatula, spread it evenly over the crust. Transfer the baking tray to the freezer to solidify while you make the final layer.
Meanwhile, make the cashew chai mascarpone. In a small saucepan, gently melt the cacao butter and coconut oil, stirring to combine. Remove and let cool to room temperature. In the food processor, blend the cashews, cooled chai tea, lemon juice, maple syrup, and sea salt into a smooth, creamy texture. Pour in the cacao butter and coconut oil mixture, and blend for a few more minutes until the entire mixture is smooth and consistent.
Remove the baking tray from the freezer and scrape out the cashew mascarpone on top of the rose cacao layer, spreading the mixture until the surface is even. Return the cake to the freezer for about 2 hours or until frosting has set.
Before serving, sprinkle the surface with extra Wild Bloom Botanicals rose cacao blend and some Wild Bloom Botanicals blue lotus petals.
Notes
Store the tiramisu in the refrigerator up to 10 days, or in the freezer for up to 4 months. The tiramisu melts after a while at room temperature. Best served chilled for optimal texture.
The pith and peel of citrus fruits contain the majority of nutrients and phytochemicals, so the lemon zest is a great addition to this recipe.
Pure vanilla may be scarce due to worldwide shortages, and I recently heard they were making the fake vanilla out of plastic bottles. Yuck! Ground cardamom makes a great alternative to vanilla. Forge your own path, don't be afraid to swap around ingredients to your preference.
Any other nut you prefer can be used in place of the almond meal. If using Brazil nuts, do not eat more than a serving of 2 per day as the selenium content is great but too much of it can be toxic.