Raw Food Alchemy by Amie Sue
This is wonderful recipe, not only will it cause your eyes to roll back into your head out of pure delight… but also it teaches you many interesting raw techniques. By the time you make this dessert you will be well-educated on making your own nut milk, coconut cream, date paste and Irish moss paste. These techniques will come in handy as you dive into the raw food culinary world! You will also learn the powers behind coconut oil, what to do with almond pulp, and the role that lecithin plays in a recipe.
The best advice I can give is to first read through the recipe and instructions carefully before you start. This will help you be better prepared. Also, make the components, such as almond milk and date paste, etc.,before you start to assemble the cake. Clicks on the links in each paragraph for instructions on how to make each component.
Almond milk and pulp ~ In order to get nut pulp you have to make nut milk. You won’t be using the nut milk in the recipe, just the pulp. Place the nut milk in a mason jar and store in the fridge. This is wonderful for breakfast to add to your cereals, smoothies or just to drink! Set the nut pulp aside.
Date paste ~ This is another great staple to have on hand, so don’t worry about making the exact measurement that is required for the recipe. Make extra! Add a dollop on top of your yogurt, add to a smoothie, dip your finger in it, spread it on raw bread, and so much more!
Coconut Cream ~ This is another luxurious food using Young Thai Coconuts. Please read the post I did about The Inside Scoop of Young Thai Coconuts. I always love having extra on hand. Keep it creamy or add a bit more water and drink it straight. Heaven!
Cold Pressed Coffee ~ You can use cold pressed coffee or an espresso coffee. Either one will work fine. I love to make a large jar of the cold-pressed version and keep it in the fridge. It is more like a concentrate and you can customize every mug that you drink. For this recipe I used the straight concentrate.
Agar Agar ~ This is not a raw ingredient. If you wish to use a raw ingredient instead try the recipe using Irish moss which can be found here. Agar created from sea weed and is known to have many wonderful health benefits. The key thing to remember when it is that a little bit goes a long way. Agar gels once cooled but can be reheated to melt it again. You need to work quickly when using it because it gels quite rapidly, but it can be a lot of fun to experiment with. This is a revised recipe from my original post in 2010.
Cake Ingredients:
Vanilla Mousse Layer:
Topping:
To Make the Cake:
To Make the Chocolate Mousse:
To Make the Vanilla Mousse:
Layer #1 ~ cake layer
Layer #2 ~ chocolate mousse
Layer #3 ~ cake layer
Layer #4 ~ vanilla mousse. I got to excited and started sifting the cacao on it before snapping a photo.
You can get creative and make chocolate shapes or using free-hand, write out messages.
You can use a raw hardening chocolate or organic, vegan chocolate chips, melted. I placed the
melted chocolate in a ziplock bag and snipped the bottom corner so I could pipe out my wording.
To get nice clean cuts, wipe the knife bland clean in between each slice. Enjoy!
Thank you for giving us the option of Agar agar or Irish moss Amie Sue, as it is impossible to purchase Irish moss here in Australia and so many raw recipes require it.
I also wanted to write to you to tell you how enjoyable it is to receive your emails and to thank you so for your amazing generosity in sharing your deliciously healthy recipes with us. Your web page is a joy to read and the photos are nothing short of delectable in themselves.
Good morning Sandra,
What a beautiful comment to wake up to this morning. I appreciate you taking the time to share that with me, it means a lot. I do know that Irish moss can be tricky for people to get. I have to order mine on-line. The agar agar is a nice option and a very interesting ingredient to tinker with. I am glad that I found the time to try in this recipe. Have a blessed day, amie sue
Wow! I know where I am making my next dinner reservations :)
Instead of making the coconut cream in the traditional way, can you thin out (with coconut milk) So Delicious Greek Style Coconut Milk Yogurt?
Thanks, Amie Sue!
Hi Chris… I haven’t tried it. I haven’t used that product so I am not sure of the flavor or consistency. There is a unique quality with Young Thai coconut that causes it to firm once blended. I have often taken the meat and blended it a with a little water and then chilled it. I was a heavenly thick pudding all on it’s own. You could always give it a try. Just make the vanilla mousse with it and see how it comes out before assembling the cake. Just in case it didn’t turn out, I would hate to see a whole cake of all those beautiful ingredients be wasted. Have a great day, amie sue
Good morning dear Amie Sue
I’m in love with your amazing site.
I’m in love with your creativity and the unique style of yours!
You are honestly- the number 1 connoisseur of all the times ever, for me!
I enjoy your recipes daily,weekly,monthly and yearly.
Unbelievably gorgeous
Thank you so much
God bless your hands
Awe gosh Kaya, thank you. hugs! I hope the recipe continue to bring you great inspiration in the kitchen! If you need any guidance, I am happy to help. Blessings, amie sue
Looks astonishing. Tiramisu was one of my favorite sweets, but I don’t eat dairy or eggs anymore. I’m sure your recipe is way superior in taste and texture–and it looks heavenly.
You know Ben… your going to HAVE to make this, don’t you? hehe
Absolutely. I’ll keep you posted when I do. Recipes like this that require a bit more effort are usually saved for a weekend when the other dishes planned are less labor-intensive.
I just printed this to make this week, and I noticed that when I click on the PDF link, the ingredient lists for the cake, and vanilla mousse layer don’t transfer over. Only the choc mousse layer does. Is this just me? I noticed it on the pineapple upside down tart too (I had to go back and write the creme filling ingredients down). Just wanted to share that. As a positive- I LOVE your dessert recipes! Everything of yours that I have made is delicious!
Hi Sara… I apologize for this. It is a glitch with the plug-in that we use for WordPress. We are trying to get this fixed. This site is becoming like an old car… it continually needs maintenance and a few kicks to the bumper. hehe I hope to have this resolved soon! amie sue
This looks soooo yummy! My husband’s birthday is this month and he has already informed me that he wants me to make this for him, lol.
Smart man and has good taste, literally. hehe
I will have to try this out for sure! thanks
I have just read an article on Irish Moss and how bad it is for you! Can I use Agar as a substitute in all of the recipes for Moss? I am new to this raw food business and am on a pension so have to save up and buy a bit at a time!!
Hi Meg,
If you google it, there is a lot of information that backs both sides. Very frustrating how this information circulates. Agar can often be used, it will always depend on the recipe though. Have a great evening, amie sue
Thank you for your help.I look forward to making more of your recipes they all sound great!
Meg
We made this for Mother’s Day this year – my mom sticks to vegan eating (and raw as much as possible) & I have Celiac disease and haven’t had Tiramisu in YEARS!
I have got to say that this recipe is TO DIE FOR!!! The mousse layers are ULTRA-creamy and the cake layers are decadent and moist beyond belief!
The best part is that since it’s made 1000% with things that are good for you, you feel GOOD after having it!
UTTER PERFECTION! Hats off to you!
Thank you Courtney, waking up to such a message really blessed me. I appreciate that you took the time to share with me. I am just tickled pink. Have a blessed day, amie sue :)
I just discovered your site thanks to this recipe, and I already bookmarked a few more. Many thanks to you for finding a delicious way to make well known dishes raw/vegan and then taking the time to share them with us.
I look forward to the next one!
Thank you Carolina :) I hope you enjoy the site and have a blessed day, amie sue