Author of IT’S A PLEASURE: Sweet Treats without Gluten, Dairy and Refined Sugar, Virpi Mikkonen shares an indulgent, feel-good treat tiramisu ice creak cake to beat the heat.
In her book, Mikkonen shares the virtues of sweets rather than their sins. Encouraging us to let go of the guilt often held when we decide to indulge in a cake loaded with refined white sugar and wheat. Completely banishing these two ingredients, she encourages the use of natural flavors and nutritious raw ingredients like coconut cream, dates and almond flour. With nature’s sweets and her creativity, Mikkonen makes equally or even better sweet indulgences compared to their refined sugar and wheat counterparts.
In her world of sweet creations, Mikkonen features over 65 of our most loved dessert favorites – gingerbread chocolate, cookie ice cream with salty peanuts, and cardamom-vanilla donuts in IT’S A PLEASURE. The book caters to every level of baker and offers recipes for entertaining, gift giving, or everyday snacking like this creamy tiramisu ice cream cake! Get a head start on your holiday baking as IT’S A PLEASURE will be on sale September 2016! But in the meantime you can cool off by creating this pure pleasure; a creamy tiramisu ice cream cake!
- 2 cups macadamia nuts
- 11 /2 cups almond milk or other milk alternative
- 1/3 cup honey or coconut syrup
- 1 tablespoon vanilla extract
- 1/2 cup grated cacao butter
- 1/3 cup coconut oil
- 1 cup oat flakes
- 1/2 cup soft raisins
- 2 fresh dates pitted
- 3 tablespoons coconut oil melted
- 1/4 cup strong coffee
- 1/4 cup almond liqueur
- 1 tablespoon raw cacao powder
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- Pinch of salt
- Whipped Coconut Cream
- 2 cans 13.5 oz each full-fat coconut milk, refrigerated overnight 1–2 tablespoons honey or coconut syrup 1/2 teaspoon pure vanilla powder
- Raw Cacao Powder
- In a high-speed blender or food processor, process the nuts and almond milk until smooth. Add the honey and vanilla extract. Melt the cacao butter and coconut oil in the top of a double boiler. Pour this mixture into the blender with the other ingredients and mix well. Taste and adjust the sweetness or flavorings if you wish. Pour half of the mixture into a high-sided rectangular dish and set in the freezer for about 30 minutes. Place the rest in a bowl and reserve. Prepare the cake layer.
- In a blender, process the oat flakes, raisins, dates, coconut oil, coffee, and liqueur into a dough. Add the cacao powder, honey, vanilla extract, and salt. Mix well. Taste and adjust the flavorings.
- When the cream filling has set a bit, bring the dish from the freezer and spoon half of the cake layer on top. Pour the reserved cream filling over the cake layer. Return to the freezer until the surface has set. Bring out and spoon the remainder of the cake layer on top and return to the freezer for a few hours.
Make the whipped coconut cream.
- Open the 2 cans of coconut milk from the bottom and drain out the clear liquid. (Reserve this liquid for another use, such as a smoothie.) Spoon the thick coconut cream from the cans into a bowl. Beat with an electric mixer until the mixture becomes thick. Lift the mixer regularly while mixing to aerate the cream and make it fluffy. Add the honey and vanilla powder. Refrigerate if the whipped coconut cream turns too runny. Use as icing or for decorating as you would regular whipped cream. TIP! When you’re buying coconut milk, give the can a shake. If you hear splashing, don’t buy that can. If you hear a heavy slush, drop it in your basket.
Take the dish out of the freezer and invert to unmold the cake onto a baking sheet. Fill a piping bag with the whipped coconut cream and decorate the cake. Dust with cacao powder. Serve right away, or keep in the freezer until serving.
I enjoy listening to the stories of the people who devote their time to fill our stomachs with scrumptious food. And of course, experiencing and sharing my thoughts on the cuisines that span across the world.