Raw Banana Tiramisu
But this was not going to be classic, I wanted to add bananas, because I thought banana would pair well with the coffee and chocolate. There would be no lady fingers, but instead a layer of banana cake, and in place of the Zabaglione/whipped cream would be coconut cream layers...one laced with chocolate and coffee, one coffee cream layer and a layer of plain vanilla cream. I used coffee extract as well instead of real coffee, so there would be no actual strong coffee (which I still cannot stomach). I included perfectly ripe bananas, shaved chocolate and of course raw cacao powder to top it off.
Raw Banana Tiramisu
Makes 1 6 inch cake
1/2 cup raw almond meal
1/2 cup sprouted oat flour (or additional almonds)
1 cup dried shredded unsweetened coconut
1/4 tsp sea salt
1 tsp pure vanilla extract
8 medjool dates, pitted
1 1/2 small organic bananas, mashed
1 1/2 cups raw cashew pieces (preferably soaked overnight)
1/2 cup coconut water
2 cups fresh young coconut meat (or additional soaked cashews if not available)
1/4 cup plus 2 Tbsp raw coconut nectar, agave nectar
1/2 tsp sea salt
1 Tbsp pure vanilla extract and seeds of half a vanilla bean
1/2 cup raw coconut oil (warmed to liquid)
4 tsp coffee extract, divided
1 Tbsp raw cacao powder
1 Tbsp brewed coffee, whisked together with 1 tsp raw coconut nectar or agave nectar (optional)
3 bananas, sliced
raw cacao powder
shaved raw chocolate
For the cake, combine the almond meal, oat flour, and coconut in the food processor and process until finely ground like flour. Add sea salt, vanilla, and dates and process until well combined and dates have blended into the flour. Add the bananas and process until smooth. Spread out into about a 6 inch circle on a teflex lined dehydrator tray and dehydrate for about 12 hours, or until dried but still a little moist in the middle.
Meanwhile, to make the filling and topping, combine the cashews, coconut water, sea salt, agave nectar, and vanilla anc process until smooth. Add the coconut oil slowly with the motor running (If the mixture starts to separate and clump, the filling is too cold to emulsify the oil, so warm some of it and process again). Divide into 3. Add 1/3 back to the processor and add 2 tsp coffee extract. Remove and add another 1/3, to that add 2 tsp coffee extract and 1 Tbsp cacao powder. Place the 3 bowls of topping in the freezer for about 30-45 minutes until it firms up to whipped cream consistency.
Once ready to assemble, line a 6 inch spring form pan with parchment on the bottom and sides. Place the banana cake at the bottom (trimming edges if too large). Brush with the coffee/agave mixture (this is optional, I did not because I do not drink coffee/caffeine, but it will give the tiramisu a more pronounced coffee flavor). Sprinkle with some shaved raw chocolate, and spread the chocolate coffee cream over. Top with a layer of bananas, then sprinkle with more shaved chocolate and spread the coffee cream over. Top with another layer of bananas, then sprinkle with more shaved chocolate, then spread the plain vanilla cream over. Dust the top with raw cacao powder and sprinkle with more shaved chocolate. Place in the freezer for 3-4 hours to set, then un-mold and serve!