The Daring Baker’s challenge this month seems to reflect a sentiment I have been hearing a lot of lately, “I’m tired of the cold, grey days of winter”. When faced with vitamin D deficiencies and seasonal affective disorders, what do bakers do? Add caffeine to their confections.
The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.
The hosts kindly provided alternative vegan recipes for us to follow (I’ve heard great things about the vegan Tiramisu in the Urban Vegan cookbook) but I dared to be different.
Although, my body seems to have solidified a strong relationship with caffeine, it has expressed no regrets about ending its dependence on refined sugar and soy. So, once again, I used this challenge as an inspiration for attempting to create delicious raw decadence instead.
You may remember that I created a raw tiramisu for jae steele‘s (author of Get It Ripe) birthday back in September. It was a three day affair. I enjoyed the process but wasn’t quite ready for a reenactment. Instead, I turned to the guru of simple, yet outstanding raw vegan desserts, Ani Phyo. And get this, her publisher has allowed me to share the recipe with all of you.
The recipe was incredibly easy to prepare and didn’t require soaking and weighing irish moss. You can taste the banana undertone in the creamy “zabaglione” but the flavour combinations are so satisfying that you won’t mind the fruity addition. This less labour intensive and less calorie laden version would be the perfect end to an intimate dinner party or romantic meal. It reminds me of my trip to Italy (sadly, seven years ago now). I will never forget the evenings I spent strolling the historic city streets and sharing gelato with new romances. Ah…Venice, you were grey and rainy but unforgettably beautiful.
To make the base, place the cashews in the food processor and process into tiny pieces. Add the pecans and pulse into small pieces. Be careful not to overprocess into a butter, but you do want a fine powder.
To make the ground “coffee”, grind the cashews into a powder in the grinder. Transfer to a bowl. Grind the cacao nibs. Transfer to the bowl with ground cashews and mix together.
To make the filling, combine the cashews, bananas, agave syrup, coconut oil, and vanilla in the food processor and process until smooth.
To make the topping, mix the cinnamon and cacao powder in a bowl.
To assemble, sprinkle the base onto the bottom of the pan and spoon the filling on top. Then sprinkle with the “coffee” grounds and finish off with a dusting of topping. Using a sieve will make your final dusting easier.
Place in the freezer for an hour or two to firm up before serving.
Will keep in your refrigerator for a few days and in your freezer for several weeks. Thaw 10 to 15 minutes before serving.
From the book Ani’s Raw Food Desserts by Ani Phyo. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2009. Find out more at www.dacapopresscookbooks.com.
I hope you enjoy the recipe!
Tomorrow it will be just one week until my race. I continue to feel strong and ready to run.
Walk: 2 hours in the snow
Run: 6 kms
Pace: 5 min/km
Fun: Tea with friends and Ethiopian food with Colleen!