What better can you make with strawberries than a tiramisu – perfect for the first summer days? And this can even get really creamy and sweet without any dairy products or sugar! This delicious and at the same time healthy recipe is so great, that we absolutely want to share it with you.
With this post we are starting the blog that has already existed for some time in our head and that is dedicated to our journey to real life. Real delight of dishes containing real ingredients is a part of our understanding of real life.
The strawberry tiramisu is not the easiest recipe that you will find on this blog. There will definitely be easier ones. But we are totally convinced that everyone will succeed in making it with the following directions. We find that it’s a worthy start for the journey that we want to take together with you!
(Sorry for our really bad English… 🙂 We are not native speakers, but we will try to translate all our posts for the readers that aren’t german-speaking.)
The tiramisu contains several layers. We will explain you their preparation step by step.
For the biscuit you need to put the dates in a high vessel and slightly cover them with water. Add the coconut oil and a pinch of salt and puree it. You can now put a third of this mixture in a separate bowl and add the spelt flour, 1 tbsp coffee powder as well as the baking-powder. Knead this together to a smooth dough. Form a rectangle with a height of 1 cm on a baking tray. The biscuit needs to bake in the oven for 20 to 25 minutes at 180 °C. Let it cool and cut it into strips.
2. Strawberry Jam:
Keep three strawberries for the garnishing. Cut the rest into small pieces and mix them together with 1 tsp vanilla and the rest of the date puree. Cook this mixture for 20 minutes in a pot and add some water if needed.
3. Cashew cream:
Blend the cashews, the almond butter, the lemon juice, the honey, 1 tsp vanilla, a pinch of salt, some lemon peel and some water until you have a smooth cream. If you don’t have white almond butter, you can replace it with some white almonds or some more cashews. Add more water if the cream is too viscid or yellow.
4. Prepare 1 dl of strong coffee. We use cereal-based coffee, but you can use the kind of coffee you prefer. Add the dessert wine and put it on the bottom of a gratin dish. Spread the biscuits on it.
5. Now you can cover the biscuits with the straweberry jam and the cashew cream layers. Pass the cocoa powder through a sieve. Use the three remaining strawberries for garnishing.
sugar-free, plant-based (vegan), soy-free, lactose-free, wholegrain
Level of difficulty: intermediate
- 100 g/3.5 oz wholegrain spelt flour
- 100 g/3.5 oz dates, stoned
- 1 tbsp coconut oil
- 2 tbsp coffee powder
- 1 tbsp baking-powder
- 400 g/ 14 oz strawberries
- 4 tbsp white dessert wine (eg. white portwine or pineaux de charentes)
- 1 tsp cocoa powder
- 200 g/7 oz cashews
- 1 tbsp white almond butter (an alternative would be 2 tbsp white almonds or cashews)
- 1 tbsp lemon juice
- 2 tbsp honey (if you don’t consume honey, use agave syrup or any other sweetener)
- lemon peel
- 2 tsp vanilla powder
Blend the dates with some water, a pinch of salt, and the coconut oil. Mix a third of this with the spelt flour, 1 tbsp coffee powder as well as the baking-powder and knead this into a dough. It might be needed to add a bit of water for the right consistency. Line a rectangular cake tin with baking paper, and pour there the dough. A height of 1 cm should be reached. Bake the biscuit for 20 to 25 minutes at 180C/356F. Set aside 3 strawberries for garnishing. Cut the remaining strawberries into small pieces and add 1 tsp vanilla as well as the remaining date puree. In a pan, cook this mixture for 20 minutes. Water should be added if needed. Blend the cashews, the almond butter (or the additional cashews), the lemon juice, the honey, 1 tsp vanilla, a pinch of salt, some lemon rind and some water until a smooth cream is reached. After taking the biscuit out of the oven, let it cool down and cut rectangular slices. Prepare 1 dl of strong coffee and add the dessert wine. Pour the liquid in a gratin dish and place the biscuit slices in it. First the strawberry jam and then the cashew cream are to be spread on top of the biscuit slices. Sieve cocoa powder on top and garnish with the remaining strawberries.
Do you have questions or thoughts regarding this recipe? Who has already tried or is going to try it?
We are looking forward to your comments!
Lisa & Prosper
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P.S. We would be glad if you share the recipe on social media in case you like it.