Coconut Tiramisu Cups

From one of my favorite cookbooks by Samantha Gowing, The Healing Feeling.

This smart lady explored the world for the most SUPER super foods, and made some recipes to incorporate them. She believes in “food as medicine”

Regarding this tiramasu recipe, she uses raw ingredients for an otherwise extremely indulgent dessert. “Although id be eating towards ecstasy with regular desserts, I’d also find myself struggling to find the control switch to stop.” This, however is a great variation using fresh coconut, raw honey and vanilla.

Cashew Milk

• 1 c cashews, soaked 1-2 hours

• 3 c water

• 2 Tbs raw honey

• 1 tsp vanilla

• pinch sea salt

Date and Coconut Layer

• 1/2 c dates, pitted and soaked in 1/2 c water until soft

• 1 c cashews, soaked 1-2 hours

• 2 -1/2 Tbs virgin coconut oil

• 1 Tbs raw cacao powder

• 1/2 Tbs raw honey

• 1-1/2 tsp coffee extract

• 1 tsp vanilla (the real stuff)

• pinch sea salt

Cashew and Coconut Cream Layer

• 1 c cashew milk

• 1/2 young coconut, fresh meat only

• 1 Tbs virgin coconut oil

• 1 tsp raw honey

• 1/2 tsp organic vanilla

Assembly

• Blend cashew milk until smooth milky texture

• Blend date and coconut layer

• Mix cashew and coconut cream layer in a food processor (or dry blender)

• In a small casserole pan, form a cake layer (about 1 cm thick) into the bottom of the pan; then pour a layer of cream (about 1/2 cm thick) over cake and chill in freezer until firm

• Repeat layering and refrigerator until firm

• Sift raw cacao powder to dust over top layer of cream.

• Refrigerate for a few hours before serving