Pumpkin Tiramisu – La Dolce Vegan
Pumpkin Tiramisu La Dolce Vegan
Granted, there are several steps to make this special low-sugar, unconventional version of the classic Italian dessert, but because it’s created a day before serving, it’s perfect for entertaining.
1½ cups large Medjool Dates pitted (about 15-16)
1 Cup Water
1 Tbsp Navitas Naturals Chia Powder
2 Tbsp Navitas Naturals Yacon Syrup
¼ Cup Applesauce
1/3 Cup Grapeseed Oil
1½ Cups Whole Wheat Pastry Flour, or Gluten Free Flour blend
1 tsp ground Cinnamon
½ tsp Sea Salt
¾ Cup hot Water
1½ tsp Baking Soda
2 Cups Navitas Naturals Cashews, soaked 2-4 hours
1¼ Cup Almond Milk
¼ Cup Navitas Naturals Yacon Syrup, or maple syrup
30 drops liquid Stevia
One 15-ounce can Pumpkin Puree
¾ tsp Ground Cinnamon
¾ tsp Ground Ginger
¼ tsp Ground Nutmeg
¼ tsp Sea Salt
1½ tsp Vanilla Extract
3 Tbsp Instant Coffee Granules
2 Tbsp Navitas Naturals Coconut Sugar
1 cup Water
Navitas Naturals Cacao Powder, for garnish
Navitas Naturals Cacao Beans, for garnish
For the cake:
Preheat the oven to 350°F. Lightly grease a 9-inch square baking pan.
In a small saucepan, combine the dates and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Once the dates are soft, pour the contents of the pan into a blender, and blend into a thick paste. Add the chia powder, yacon syrup, applesauce and grapeseed oil, and blend until incorporated. Use a small silicone spatula to help pour the mixture to a medium bowl – be sure to scrape the blender pitcher thoroughly to transfer the full contents inside. Whisk in the pumpkin puree until combined.
In a separate medium bowl, mix together the flour, cinnamon and salt. In a glass, mix the hot water and baking soda until dissolved. Alternating between the dry mixture and the baking soda water, mix in a third of the dry mixture to the bowl of wet ingredients, then mix in a third of the baking soda water. Repeat the process two more times until all ingredients are combined thoroughly. Transfer the batter to the prepared pan and bake for 45-50 minutes, or until top is slightly browned and a toothpick comes out clean. Let the cake cool for 10 minutes in the pan before transferring to a wire rack. Cool completely before using for assembly.
For the filling:
Combine all the filling ingredients in a blender. Blend until completely smooth, and transfer to a bowl for assembly.
Stir the coffee, sugar and water in a mixing bowl until coffee and sugar have dissolved.
Carefully cut the cake in half, then each half into ½-inch slices width-wise to create small slices of cake.
For individual tiramisu’s (recommended), use 10 6-ounce ramekins.*
To assemble, place a teaspoon of the coffee mixture at the bottom of each ramekin. Press several pieces of cake into the bottom, to line the entire surface. Pour another teaspoon coffee evenly on top. Spoon in a tablespoon or two of the filling to form a thin, even layer, then create a new layer of cake, drizzling only the top of the cake with a spoonful of coffee. Continue to create layers of filling then cake then coffee, smoothing out the final layer with filling. Cover loosely and refrigerate overnight. Just before serving, dust with cacao powder and place a peeled cacao bean on each serving.
* You can also use half-pint mason jars in place of ramekins. Alternately, you can assemble in a singular 9-inch square pan, and cut tiramisu into rectangles for serving.
Yield: makes 10 ramekins/10 servings
Submitted by Julie Morris