Wattleseed Tiramisu

These are vegan, gluten free pots of gold! They’re so, so scrumptious being filled with nutty, coffee-esque flavours and creamy, crunchy textures. They’re super simple to make, being ‘raw’ and unbaked (thank goodness because our oven has been broken) and they’re caffeine-free for sensitive souls, like myself. I personally love the coffee flavour imparted by the native Australian wattleseed and the roasted dandelion, and even my coffee-addict partner did too! It also means you can enjoy these as a dessert without being kept up all night. However, if you prefer, feel free to replace the dandelion tea with instant coffee or replace some of the milk with an espresso shot – it’s up to you! They’re a perfect addition to the Christmas table this year. If you make two larger ones, you’ll definitely need to share with someone – they’re super rich and decadent. I hope you love them as much as we do!  

Make 2 large or 4 small parfaits

1 cup toasted pecans

100g (5-6) Medjool dates, pitted

1 tbsp. wattleseed - I bought mine here

Pinch of salt

2 cups raw cashews (soaked overnight)

½ cup Bonsoy soy milk

1 teabag roasted dandelion root - I use this one

¼ cup pure maple syrup

2 tsp. wattleseed

Raw cacao powder, to dust

1.     Place the toasted pecans, medjool dates, wattleseed and salt into a food processor and blend until a crumbly mixture is formed and no large chunks of date remain. Set aside.  

2.     Place the soymilk and dandelion tea into a small saucepan and bring to a simmer ver medium heat. Allow to simmer gently for 5 minutes, or until well infused. Squeeze the teabag into the milk before you discard it – this will ensure you extract as much of the flavour as possible.

3.     Drain the cashews and add them to a blender with the infused milk, maple syrup and wattleseed. Blend until very smooth and creamy.

4.     To assemble the tiramisus, simply divide half of the pecan mixture between two glasses. Press down gently, but not too much – just until you achieve an even layer. Next, use half of the cashew cream, dividing it between the two glasses by carefully dolloping it on top. Use the back of a spoon to press from the middle and create an even layer. Repeat the steps, finishing with the cashew cream. Dust with a little raw cacao powder and serve. Store in the refrigerator. Enjoy!

This recipe was inspired by a beautiful book I was gifted, called “Australian Bush Superfoods” by Lily Alice & Thomas O’Quinn.