This tiramisu is free of dairy and sugars but still full of tasty tasty flavour. It’s fully made up of all natural ingredients and infused with several bonus “superfoods”.
If you want to get real adventurous you can try it with dandelion root coffee instead of the usual caffeinated brew. Dandelion coffee dates back a century or two and is naturally caffeine-free.
It’s produced by processing the root of the plant and like the leaf, is said to offer many potential health benefits. It’s used as a liver tonic and is being researched as a possible treatment for cancer.
Not a bad addition to your post-dinner indulgence.
Tip: Eat your tiramisu right away. Fresh frozen bananas are delish – old frozen bananas – not so much.
Layer 1
1/3 cup pecans (toasted ideally)
1/3 cup rolled oats
1 Tbsp coconut sugar
1 Tbsp coconut oil
Layer 2
1 Tsp ground coffee (or Dandelion “coffee”)
2 Tbsp cacao nibs
1 Tbsp flax
Layer 3
3 frozen bananas
1 tsp vanilla
1 Tbsp coconut sugar/ honey/ or soaked medjool dates
Layer 4
3 Tbsp raw cacao powder
½ -1 tsp cinnamon
Method
Layer 1: In a food processor grind oats and pecans until the mixture becomes a coarse powder. Next, add the coconut sugar and pulse to combine. Add the coconut oil last and pulse until evenly distributed. Scrape the mixture into a glass pan or into smaller, individual serving bowls.
Layer 2: In a coffee grinder or magic bullet grind together coffee (or dandelion coffee), cacao nibs, and flax into a powder and then sprinkle the mix on top of layer one.
Layer 3: Clean out the food processor bowl from earlier and then combine the banana and sweetener. Blend to combine and then transfer the silky mixture on top of layer 2.
Layer 4: Combine cinnamon and cacao powder together in a bowl and then using a fine mesh strainer, shake the mix on top of layer 3 so that a fine powder floats on top for the final layer. Place your dessert in the freezer to set for a few minutes and then serve!
