There’s something about tiramisu. The layers of sponge and cream. The hit of coffee. The sprinkle of cocoa. It can seduce even the non-caffeine drinkers. And as a coffee and night-cap in one, it’s kind of a digestif. I mean, it’s good for us, right?
Well, this version by nutritionist and celebrity chef, Zoe Bingley-Pullin, is. It’s sweetened with dates and maple syrup and is vegan and gluten-free. It’s one of many delicious, healthy recipes from her latest cookbook, Falling in Love with Food: A Cookbook and a Love Story.
It requires a bit of forethought—the cashews need to be soaked for six hours—but trust us, it’s totally worth it. The recipe makes four individual-sized tiramisus but since coffee might reduce our risk of developing cancer, we ate two each. It was all in the name of health.
Prep: 20-30 minutes | Cook: 2 hours
Raw – Vegan – Dairy Free – Gluten Free
¾ cup hazelnuts
¾ cup walnuts
⅓ cup almond meal
½ cup Medjool dates
2 tbsp. virgin coconut oil melted
1 cup raw cashew nuts (soaked for 6 hours)
½ cup almond milk
¼ cup maple syrup
2 tsp. vanilla extract
¼ cup espresso coffee
6 dates, seeds removed (soaked for at least 6 hours)
2 tbsp. raw cacao powder
Tip: for an extra special treat, decorate with chocolate coated coffee beans.
Falling in Love with Food: A Cookbook and a Love Story, features chapters and recipes from different phases of Zoe’s life. From fun things she ate in her childhood to the food she made while training as a chef at Le Cordon Bleu School in London. It includes elements and food from studying nutrition, her wedding, becoming a mother and more.