Tiramisu
Makes 4 to 6 Servings
Base- 1/4 cup cashews
3/4 cup pecans
Ground "Coffee"
1 tablespoon cashews
3 tablespoons cacao nibs or carob
Filling
1 cup ground cashews
6 ripe bananas
1/3 cup agave syrup
1/3 cup liquid coconut oil
1 tablespoon alcohol- free vanilla extract, or the seeds from 1 vanilla bean
Topping
2 Tablespoons ground cinnamon
2 tablespoons cacao or carob powder
To make the base, place the cashews in the food processor and process into tiny pieces. Add the pecans and pulse into small pieces.
Be careful not to overprocess into batter, but you do want a fine powder.
To make the ground " coffee," grind the cashews into powder in the grinder. Transfer to the bowl. grind carob nibs, Transfer to bowl with ground cashews and mix together.
To make the filling, combine the cashews, bananas, agave syrup, coconut oil, and vanilla in the food processor and process until smooth.
To make the topping, mix the cinnamon and carob powder in a bowl.
To assemble, sprinkle the base onto the bottom of the pan and spoon the filling on top. Then sprinkle with the "coffee" grounds and finish off with a dusting of topping. Using a sieve will make your final dusting easier.
Place in the freezer for an hour or two to firm up before serving.
Enjoy!
