Tiramisu

Sastojci (za kalup promjera 26 cm):

donji dio
200 g badema
3/4 šalice sjemenki suncokreta
150 g datulja bez koštica
4-5 žlica Amaretta
1 žlica mljevene kave
1 žlica kakaa

krema
1 i 1/2 šalice prosene kaše
3 šalice biljnog mlijeka s okusom vanilije
prstohvat soli
2 kokosova mlijeka od 400 ml (samo tvrdi dio)
1 žličica arome od vanilije
cca. 150-200 ml sirupa od agave
sok od 1/2 limuna

+ 3 žlice instant kave i 3 žlice karube za pokrivanje vrha kolača

Priprema:

1. Datulje zalijte vrelom vodom i pustite cca. 15 minuta da omekšaju.
2. Sve sastojke za donji dio stavite u blender i izmiksajte u ljepljivu smjesu.
3. Smjesu stavite na dno kalupa za tortu, pritisnite i izravnajte i sve zajedno stavite u hladnjak.
4. Kokosovo mlijeko pustite u hladnjaku preko noći da se odvoji voda od tvrdog dijela.
5. Prosenu kašu skuhajte u biljnom mlijeku uz prstohvat soli.
6. Pustite da se kaša kratko ohladi. Stavite je u blender, dodajte ostale sastojke i izmiksajte u glatku kremastu smjesu.
7. Smjesu stavite u kalup i zatim u hladnjak da se stvrdne i ohladi.
8. Vrh torte pospite smrvljenom instant kavom izmiješanom s karubom.

Dobar tek!

Ingredients (for cake form with diameter of 26 cm):

for base

200 g of almonds
3/4 glass of sunflower seeds
150 g of dates without seeds
4-5 tbsp of Amaretto
1 tbsp of ground coffee
1 tbsp of cocoa

for cream
1 and 1/2 glasses of dry millet
3 glasses of vanilla flavoured plant milk
pinch of salt
2 pcs. 400 ml cans of coconut milkk (only the solid part - leave the cans in the fridge overnight)
1 tsp of vanilla extract
cca. 150-200 ml of agave sirup
juice from 1/2 a lemon

+ 3 tbsp of instant coffee and 3 tbsp of carob for topping

Preparation:

1. Cover the dates with hot water and leave for cca. 15 minutes to soften.
2. Put all the ingredients for the base into food processor and blend them into a sticky dough.
3. Put the dough on the bottom of the form, even it out with your hand or a spoon and put the form into the refrigerator.
4. Cook the millet in the milk along with a pinch of salt.
5. Leave the millet to cool down a bit and then put it in the food processor blender, add all the other ingredients for the cream and blend until it smooth and creamy.
6. Transfer the cream into the form and put it in the refrigerator until it cools down and hardens.
7. Mix the instant coffee with carob and cover the top of the cake.

Enjoy! :-)

Izvor/Source: Vegenerat biegowy
Fotke/Photos: Michael Wende/Bobasy Inc.