So I asked you guys on Facebook what recipe you wanted next – it was a tight battle, but the Raw Tiramisu Cheesecake came out on top. My mother also came up with the brilliant comment of “BOTH” … let’s be honest, it was my plan all along to make both flavours, but I just like to make your favourites as priority!

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I really wanted to emulate the traditional Tiramisu in this raw cheesecake, not just a coffee flavoured cheesecake. Which meant creating some “biscuits” and the classic vanilla cream layer.

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In the end, I planned out five elements:

  1. Macadamia & Buckwheat Base (a little coffee flavour, a whole lot of crunch).
  2. Oat based ‘Biscuits’ (chewy and soaked in coffee).
  3. Vanilla Cream (deliciousssssss – would make amazing ice cream too).
  4. Coffee Cream (because one cream isn’t enough and I wanted to make sure that coffee flavour was like POW!).
  5. Raw Chocolate Drizzle (totally not necessary, but so indulgent. A sprinkle of raw cacao powder would work lovely too).

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In hindsight, the only thing I might change if I make this again, is to simply crumble up the biscuit mixture in between the vanilla and coffee cream layers.

It gets tricky to slice it cleanly – the cheesecake layers need to be frozen to slice easily, but that makes the ‘biscuits’ quite hard, so as you can see from the photos, some pieces got a little squishy looking (not that anyone complained!). Plus it would mean you don’t have to wait 3 hours for the ‘biscuits’ to dehydrate!

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(I’ll admit it actually really annoyed my perfectionist nature … I almost remade this just because I wanted to have perfectly sliced pieces ha ha!)

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Another tip – you must, must, must get hold of some really good quality cold drip coffee. Here’s some of my favourites that I’ve tried:

To sum it up … this Raw Tiramisu Cheesecake was simply EPIC. It even was enjoyed by someone who doesn’t like coffee!

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Raw Tiramisu Cheesecake
 
Prep time
Cook time
Total time
 
Five amazing elements come together to create a decadent raw version of the classic Tiramisu.
Author:
Recipe type: Clean Treat
Serves: 18-24 pieces
Ingredients
  • Base
  • 1 cup macadamias
  • 5 medjool dates
  • ½ cup activated buckwheat
  • 2 tbsp raw cacao butter, melted
  • 1 tbsp raw cacao powder
  • 1 tbsp cold drip coffee
  • ‘Biscuits'
  • 1 cup rolled oats
  • 5 Medjool dates
  • ¼ cup raw cacao butter, melted
  • Pinch of sea salt
  • 1 tsp vanilla extract
  • (To soak the 'biscuits') ¼ cup cold drip coffee
  • Vanilla Cream
  • 1½ cups raw cashews, soaked overnight
  • ½ 400g tin organic coconut cream
  • ¼ cup raw cacao butter, melted
  • ¼ cup rice malt syrup
  • 2 tsp vanilla extract
  • ¼-1/3 coconut milk
  • Coffee Cream
  • 1½ cups raw cashews, soaked overnight
  • ½ 400g tin organic coconut cream
  • ¼ cup raw cacao butter, melted
  • ¼ cup rice malt syrup
  • ¼-1/3 cup cold drip coffee
Method
  1. Make the ‘Biscuits’ first – process the oats and buckwheat into a coarse flour in a food processor. Add the rest of the ingredients (except the cold drip coffee) into the food processor, blitz until they begin to stick together. Form into 8 x rectangular biscuits. Dehydrate for 2-3 hours on each side, or use your oven at 70-80 degrees. Once the ‘Biscuits’ are dehydrated, allow them to cool completely.
  2. Whilst your ‘Biscuits’ are dehydrating, make up the base layer. Add all the ingredients to a food processor and blitz until well combined. Line a brownie tin with baking paper and press the mixture down firmly and smoothly. Pop into the freezer to set.
  3. Next make the cream layers. Add the vanilla cream ingredients to a high-powered blender, and blender until smooth and creamy, using the tamp to assist. Pour into a jug and set aside. Do the same for the coffee cream layer.
  4. Pour half over the vanilla cream over the base, allow it to set for a few minutes (the base will be cold enough out of the freezer for it to firm up).
  5. Now you want to lightly soak your ‘Biscuits’ in the extra cold drip coffee. Just a dunk each side will do (you don’t want them going totally soggy).
  6. Place the ‘Biscuits' in 2 x 4 rows (or whatever suits your tin) over the top of the vanilla cream. Pour the rest of the vanilla cream over, and gently smooth out and tap to remove any air bubbles. Place in the freezer to set for 1 hour.
  7. Once the vanilla cream is firmed up, pour over the coffee cream layer and place back into the freezer to set overnight (or at least a few hours).
  8. Lastly, drizzle with Raw Chocolate or simply sift a little raw cacao powder over top.
 

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