Gluten free, grain free, low glycemic, low toxin, non GMO dessert

To all the cookie monsters who's a health nut just like me, 

I'm such a gym nut but I would have to say my weakness is desserts. I grew up cooking and baking with my grandmother and my mom, I have the passion for creating food and desserts ever since I was little. 

Recently my move to LA has opened my eyes with the new way of baking. Using non GMO, low toxin ingredients, and no refined sugar to make delicious desserts. It took me a while because I self taught myself and went through experiment after experiment on baking vegan and paleo dessert (and we all know that baking is actually science - gluten and sugar actually is the binder of all baked goods) It wasn't easy but the journey was well worth it.

Here is one of my favorite recipe, raw tiramisu. I choose all the top quality ingredients for this recipe because coffee and  chocolate in the market are very high in mold toxin. Also most nut milk in the market has carrageenan, thickening agent that is actually poisonous to your body.  With Bulletproof coffee ground, Bulletproof chocolate powder, Omica organic stevia, Dr. Bronner's organic coconut oil and Califia carrageenan free almond milk. This dessert will never zap the energy out of you like most desserts do (spike up your insulin sensitivity then make you crash after your body uses up the sugar). It will definitely give a boost to your brain and power you throughout the day with all the healthy fats that will allow your body to absorb caffeine slowly throughout the day. 

I hope you guys enjoy making it, eating it and geeking out on the ingredients as much as I do... Happy Baking!!

Lady Finger Ingredients

2 cups raw walnuts
2 Tbsp coconut flour
1/4 Tsp coffee grounds
1 Tsp vanilla extract or 1/4 Tsp ground vanilla beans
Dash of salt
4 medjool dates
2 Tbsp coconut oil

How to make lady finger

Lady finger is the base of this raw tiramisu. Its super easy to make. You just have to throw all the ingredients a food processor, remember to only pulse it and not process it so it leaves a fluffy texture instead of a creamy (nut) butter texture. Once the base reaches the right consistency, press it down to a greased baking pan. Pop it into the freezer while you make the next layer.

Cacao Espresso Layer Ingredients

1 cup raw walnuts, soaked overnight
1 cup raw cashews, soaked overnight
7 Tbsp maple syrup
7 Tbsp unsweetened almond milk
1 dropper plain stevia
2 Tbsp cacao butter
3 and 1/2 Tbsp cacao powder
1 and 1/2 Tsp vanilla extract or 1/2 Tsp vanilla bean grounds
3 Tsp coffee grounds
1/2 Tsp salt

How to make cacao espresso layer

I feel like the Vitamix or a high speed blender works best for this step. Drain all the water from soaked nuts then pour all ingredients into Vitamix attach with plunger... Add some love into it. Personally I like to infuse my dessert with Kundalini mantras so it gives positive and happy vibes to my consumers :) Then just blend it on high speed until smooth, pour it onto the base then pop it into the freezer while you make the last layer

Cream Layer

1 cup raw cashews, soaked overnight
1/2 cup unsweetened almond milk
4 Tbsp coconut oil
4 Tbsp maple syrup
1 Tsp vanilla extract or 1/4 Tsp vanilla bean grounds
1/8 Tsp salt
2 Tbsp coconut butter
2 Tsp soy lecithin granules

How to make cream layer

Same as the cacao espresso layer... everything in Vitamix, add lots and lots of love and sprinkle positive vibes, blend!! Pour it on top of the cacao layer. Let it set in the freezer for an hour, then transfer to refrigerator for about 3-4 hours. To serve: Dust with Bulletproof chocolate powder and non GMO organic cacao nibs. Enjoy :)
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