Tiramisu

Courtesy of Terces Englehart and Café Gratitude
www.cafegratitude.com

Cake:

Chocolate Mousse:

Whipped Cream:

Garnish:

For the Cake:
First puree the dates in a food processor. To create a fine paste, you may need to add a little water. In a mixer with flat paddle at low speed, mix date, coconut butter, vanilla and salt until smooth. Add flour and mix at higher speed until well incorporated. Remove from mixer and separate into two equal portions. Grease pan (with unscented coconut butter) and form an even layer on bottom of the pan with one portion. Soak this layer with half of the espresso (4 oz.). Allow espresso to soak in.

For the mousse:
Blend Irish moss with ½ cup of milk until dissolved, smooth and thick. Add remaining milk, date, agave, vanilla, salt and Navitas Naturals Cacao powder, and blend until smooth. Add lecithin and coconut butter until well incorporated. Pour onto the cake layer. Set in fridge/freezer (about one hour). Once set, layer the other cake portion on top of the mousse and soak cake with remaining espresso. Return to fridge/freezer until ready to top with whipped cream.

*Try making the mousse recipe on its own as a fancy chilled dessert. (See “Recipes” section, under “Cacao”).

For the whipped cream alternative:
Blend all ingredients except lecithin and coconut butter until smooth. Then add lecithin and coconut butter, blending until well incorporated. Pour onto cake and set in fridge/freezer (about one hour). Once set, dust with Navitas Naturals Cacao powder in an even layer.