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Eco Blog

Too Good Tiramisu

Posted by Buffy Ellen viabegoodorganics.com on

It’s time. Time for tiramisu my friend.

Yes, when coffee, chocolate, & cream come together, you GOTTA get involved. Especially when this love-struck trio can be devoured in a deliciously healthy revamped reincarnation!

If you’re anything like me, you’ll love a good tiramisu. Mascarpone, cream sugar, coffee, chocolate, all covering soft spongy fingers… It’s the tasty stuff we all love, yet covertly know is not so great for our bods (or animal friends).

So I’m super excited for you to try this virtuous, entirely Fairtrade, plant-based version instead!

Yep, this Too Good Tiramisu is…

  • Vegan, dairy free, gluten free, and low in sugar;
  • 3 easy steps to make;
  • Created with simple pantry staples, that you may have lurking in your cupboards right now;
  • Made with 100% Fairtrade ingredients (super important when sourcing from developing or third world countries); and
  • The most decadent of desserts, that even your dairy and cream loving friends will devour, without knowing any different!

You have to make this one this weekend. Oh so good! The girls and I devoured it over here in the testing station. We loved it so much, we even made a VIDEO, to show exactly how to do it! Hope you love it – the vid, and the recipe. Can’t wait to hear what you think…! Let’s dive in…

A fairly traded tiramisu…?As mentioned above, the key ingredients in a classic Italian tiramisu are sugar, cream, mascarpone, eggs, liqueur, coffee, chocolate, and white sponge fingers. A whole lot of deliciousness, but not a lot of nutritional oomph. With plant-based ingredients though, it’s entirely possible to recreate those same flavours, without the unnecessary animal ingredients and refined products!

What’s more, I’ve also made this delicious dessert using 100% Fairtrade ingredients. Buying Fairtrade certified products is so important when you’re sourcing from developing or third world countries, as they don’t have minimum wage or working standards.

When we as consumers purchase products with the official Fairtrade Mark, we’re supporting farmers to actually improve their livelihoods, and provide better support to their communities too. In terms of the nitty-gritty, having a Fairtrade mark means that the ingredients in the product have been produced by farmers who’s plantations meet internationally agreed Fairtrade social, economic and environmental standards.

Some of these standards include protection of workers’ rights, protection of children, preservation of the environment, payment of a Fairtrade Minimum Price, and an additional Fairtrade Premium to invest in initiatives that support the farmers’ local communities and local business development.

If there’s a Fairtrade mark lurking around on the shelves (eg chocolate and coffee are classic examples, as are bananas), then you basically know that the non-fair trade stuff is not-so-ethically produced. So I always try and choose Fairtrade if the option is available. It basically guarantees a fair wage for the families that are growing and producing our food, supports them to support their families, and all-in-all – wouldn’t you want that for your own community? Fairtrade means it removes the veil from how things are grown in developing countries, and makes sure we’re treating those people as we would want to treat our own back home.

Final tid-bit – noticed some people using the term Fairtrade, and some using fair trade? Products carrying the official Fairtrade mark means they’ve met the official criteria ensuring farmers are paid a minimum Fairtrade price, and Fairtrade premium for their goodies. The term Fair Trade meanwhile loosely describes the fair trade movement as a whole, and organisations that loosely follow the principles of Fair Trade.

Don’t get me wrong – they’re both good! But products that carry the official Fairtrade mark mean they’ve been independently audited across the entire supply chain to ensure actual fairness. So def opt for the official where poss.

Back to this tiramisu – not only can you feel virtuous in terms of the Fairtrade ingredients you’re using (I’ve used Whittaker’s Dark Ghana chocolate, and Grounded coffee – both legit official Fairtrade); you can also rest easy in knowing the ingredients are all plant-based, whole foods, and going to support your body’s optimal functioning not take away from it!

Plus, it just tastes good.

VEGAN TIRAMISU

COURSE: DESSERT

TOTAL TIME: 30 MINUTES

CALORIES: 4506 KCAL

AUTHOR: BUFFY ELLEN

INGREDIENTS

BASE

  • 1 c almonds
  • 1 c desiccated coconut
  • 1 c dates
  • 1 tsp vanilla extract
  • pinch sea salt
  • 2 tbsp coco oil

COFFEE LAYER

  • 1 1/4 c cashews soaked 1-2 hours
  • 1 tbsp coffee + ½ c water ~ 4 shots
  • 1/2 c coconut oil melted
  • 3-4 Tbsp liquid sweetener - coconut nectar, brown rice syrup
  • 1 tsp vanilla extract
  • 50 g dairy free chocolate

CREAM LAYER

  • 1 1/4 c cashews soaked 1-2 hours
  • 1/2 c plant-based milk eg. rice, coconut, oat, almond, cashew, soy
  • 1/4 c coconut oil melted
  • 3 Tbsp liquid sweetener e.g. coconut nectar, brown rice syrup
  • 1 tsp vanilla extract

TO GARNISH

  • 1 tbsp cacao powder

INSTRUCTIONS

  1. Blend all base ingredients in a blender or food processor until well combined. The mixture should be slightly sticky and hold together nicely when pinched between your fingers. Pour into a lined square tin, flatten down well with the palm of your hand.
  2. Blend all coffee layer ingredients in a blender until completely combined and smooth. Pour the coffee layer on top of the base.
  3. Sprinkle chocolate flakes on top of the coffee layer and place into the freezer to set while you make the vanilla layer.
  4. Blend all vanilla layer ingredients in a blender until smooth. Pour over the base and vanilla layers and smooth.
  5. Return to the freezer for another 1-2 hours, or leave to set in the fridge overnight.

RECIPE NOTES

  • For a caffeine free alternative, try a dandelion coffee blend
  • If you haven’t pre-soaked your cashews, do a quick hot soak - cover in boiling water for 5-10 minutes, rinse and drain (this is what I did!). Soaking in cold water though is ideal if you have at the time/patience.
  • Ideally you’d use activated almonds here, as they’re more easily digested, less bitter, and nice and crunchy so grind to make a really great base. Raw though is fine if you don’t have activated (I used raw here!).

ABOUT BUFFY ELLEN

Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for her newsletter below to be the first to receive her weekly recipes.

https://begoodorganics.com/vegan-tiramisu/

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