Raw Tiramisu Brownies

Name: Raw Tiramisu Brownies
Prep time: 30 min
Cook time: 1 h
Yield: 12
Cuisine: Japanese
Ingredients: 1 1/2 cup almond meal ((raw, flour)); 2 cups sprouted oat flour ( (or additional almond meal)); 2 cups shredded unsweetened coconut ((dried)); 1/4 tsp sea salt; 1 tsp vanilla extract ((pure)); 12 dates ((medjool, pitted)); 1/3 cup coconut water; 1/3 cup coconut nectar ((raw)); 2 cups coconut meat ((fresh)); 2 tsp coffee extract; 1/2 cup cacao powder ((raw)); 1/2 cup cashew ((raw, preferably soaked overnight)); 2 Tbsp coconut water; 1/2 cup young coconut meat ((fresh, or additional soaked cashews if not available)); 2 Tbsp coconut nectar ((or raw agave nectar or raw honey)); 1/8 tsp sea salt; 1 tsp vanilla extract ((pure)); 1 tsp coffee extract; 2 Tbsp coconut oil ((raw, warmed to liquid)); grated raw chocolate

Posted on June 1, 2015 by Amy Lyons in Desserts

Serves

Level

Mod

Ingredients

Ingreds.

Total

1hr

Serves

Level

Mod

Ingredients

Ingreds.

Total

1hr

I’ve never been a coffee drinker, but there’s just something about coffee flavored sweets. I don’t know what it is, since I’ve never liked actual coffee. But it’s impossible not to like these tiramisu brownies.

These things aren’t your average brownie, and they certainly aren’t your average tiramisu. Somehow they’re the best of both worlds. Instead of using ladyfingers as is traditional with this delectable Italian dessert, our chef here has appropriately gone for a layer of coffee flavored vanilla cake.

The fact that these tiramisu brownies have coffee flavored vanilla cake as a layer says pretty much all that needs to be said. Decadent doesn’t seem to do it justice. This the cutting edge of dessert goodness. Part brownie, part tiramisu, you’ll want them all the time.

Ingredients

Brownies

1 1/2 cup almond meal (raw, flour)
2 cups sprouted oat flour (or additional almond meal)
2 cups shredded unsweetened coconut (dried)
1/4 tsp sea salt
1 tsp vanilla extract (pure)
12 dates (medjool, pitted)
1/3 cup coconut water
1/3 cup coconut nectar (raw)
2 cups coconut meat (fresh)
2 tsp coffee extract
1/2 cup cacao powder (raw)

Coffee Cream

1/2 cup cashew (raw, preferably soaked overnight)
2 Tbsp coconut water
1/2 cup young coconut meat (fresh, or additional soaked cashews if not available)
2 Tbsp coconut nectar (or raw agave nectar or raw honey)
1/8 tsp sea salt
1 tsp vanilla extract (pure)
1 tsp coffee extract
2 Tbsp coconut oil (raw, warmed to liquid)
grated raw chocolate

Servings:

Units:

Directions

Prep

30 min

Total

1 hr

Brownies

Combine almond meal, sprouted oat flour, coconut, and sea salt in a high powered blender and grind to fine flour.
In a food processor, combine the vanilla, dates, coconut nectar, coconut water, coconut meat, coffee extract and process until smooth.
Add the flour and process until well blended.
Divide the mixture in two and return half to the food processor. Place the other half in a bowl and set aside.
Add the cacao powder to the half in the food processor and process until well combined.
Spread the cacao batter out onto a teflex lined dehydrator sheet into a 1/2 inch thick rectangle. Then spread the vanilla coffee batter over it. Dry in the dehydrator* at 115 degrees for about 12 hours. Flip over and continue to dry a few hours more until dry but still a little moist in the center.

Coffee Cream

Combine all ingredients except the coconut oil in the food processor and process until smooth.
With the motor running, add the coconut oil and process a minute longer.
Place in the freezer in a bowl for about 30-45 minutes until it is the consistency of whipped cream, then place in a pastry bag and pipe over the brownies.
Sprinkle with the raw chopped chocolate and cut into 12 bars. Store in the fridge.