Tiramisu: Everyone's favourite. But Gluten Free?

I used to be very fond of desserts as a kid but over time, it's no longer my weakness. My weakness is definitely overloading on carbs, which of course I am working on day by day via #100healthydays! However, there are 2 desserts that I can never resist no matter what. One is Cadbury's Dairymilk plain milk chocolate from the U.K only though and the second is good Tiramisu. I will always try it if it is in front of me. This recipe that Nida has brought to us from sweet talk looks so beautiful and tempting I want to try it despite the fear/hesitation that it won't be anything like my favourite versions. But you know what, change is good! So I have to take the time some time very soon to try this out for some guests. W.P

Tiramisu is one of my few knee bending, must-have desserts. With my gluten intolerance  I can't have a whole lot of regular desserts, but this one just takes the cake. Pun intended.  and to be honest, its a whole lot easier to make this than regular desserts! And... its guilt free with a nice portion of your daily intake of selenium, fiber, manganese and all those healthy fats. Give it a go on a nice slow day when you're feeling adventurous, bold and fun :) Go on!

What you need:

BISCUIT BASE 1 1/2 cup raw brazil nuts
6 tablespoons raw cacao powder 
3 tablespoons pure maple syrup (or raw sweetener if preferred)
4 medjool dates
2 tablespoons cold press coffee* (see note)
1 tablespoon of rum (optional)
pinch of himalayan salt

Note: To make cold press coffee steep 1 tablespoon of ground coffee in 1/2 cup of filtered water in your french press overnight. In the morning 'press' with a french press or if you don't have a french press strain through a nut milk bag and set liquid aside discarding the coffee grinds. If you do not own a french press or nut milk bag use whole bean espresso or coffee and strain through a sieve. 

ESPRESSO ICE CREAM 1 cup raw cashews, soaked overnight
1 cup coconut milk + 2 1/2 tbsp ground espresso or coffee* (see note)
1/2 cup young thai coconut meat
1/2 cup agave or other preferred raw sweetener
1/2 cup coconut oil or coconut butter
1 tablespoon pure vanilla extract

Note: Steep 2 1/2 tablespoons of ground espresso or ground coffee in 1 cup of coconut milk overnight. In the morning strain through a nut milk bag. If you do not own a nut milk bag use whole bean espresso or coffee and strain through a sieve. 

MASCARPONE ICE CREAM 1 1/4 cups raw cashews, soaked overnight
1 cup coconut milk
1/2 cup young thai coconut meat
1/2 cup agave or other preferred raw sweetener
1/2 cup coconut oil or coconut butter
1 tablespoon vanilla 
1 teaspoon nutritional yeast 

Directions: To make the biscuit base: In a food processor pulse all ingredients until combined. Set aside approx 1/2 cup of base for later use and press the remainder into the bottom of a springform pan to make your crust and place in freezer. Note: If you are not using rum replace with 1 tbsp of cold press coffee.
To make the ice cream: Blend all ingredients until smooth (make each ice-cream individually as they will be used for separate layers) and place mixture in an ice cream maker and follow manufacturers instructions. It is easier to spread your ice-cream when it is not too solid so you might have to let it soften before spreading the layers. Note: If you don't have an ice cream maker and missed my above ramblings, click here for other options.
To assemble the layers: Spread your espresso ice-cream on top of the base. Next take the 1/2 cup of biscuit base you set aside and roughly crumble it on top of the espresso ice-cream. Set in freezer for 10 minutes to let harden and then spread your mascarpone ice-cream on top of the crumble. Freeze for a several hours until the torte sets completely.
When ready to serve: Remove your ice-cream torte from the freezer 10-15 minutes before serving. Dust with cacao powder and if desired decorate with espresso or coffee beans. Warm your knife before cutting slices. The tiramisu tastes the best when it has defrosted for at least 15 minutes and the ice-cream has softened. 

H/T Recipe: Sweet Talk

Nida Kazmi
Twitter: @Nida84