Those who know me well, know that I have a major sweet tooth and that’s why I am so excited to share my review of the latest book on the market – LoveFed, a un-cookbook of Raw Plant-based Desserts. How amazing is that?
So here is the delicious scoop – Christina Ross, Ambassador of Healthy Living and conscious recipe creator just published a fabulous book that contains 80 delicious, easy dessert recipes.
Apparently Christina is in love with French pastries and conventional classics as much as I am and that is why they inspired her to create this book. Her 80 recipes include Pistachio Saffron Rosewater Ice Cream, Chocolate Hazelnut Caramel Apple Torte, Trail Blazing Truffles and Splendid Day Red Velvet Cupcakes, (just to name a few) satisfying to even the most discerning sweet tooth.
I also love that Christina created room for notes to make each recipe your own – something that I always encourage my viewers to do. After all, we are all about Couture Nutrition and Couture means that the item has to fit your bio-individuality. Christina also shows her tips and tricks, so if you don’t have much experience, they come in very handy.
Along the way, she shares her solutions for potential hiccups, tells stories from her own life, and supplies mouth-watering full-color photos. Easy, healthy and with room for alterations! What more would we want?
Being a big fan of Tiramisu, I decided to make her Maple Banana Tiramisu Trifle. It looked easy and delicious, what more does a girl want, right?
Check out my video and Christina’s recipe below to see how it is made.
Maple Banana Tiramisu Trifle
Yield: 2 mini trifles
Prep time: 30 minutes
This is my raw-vegan mash-up of two favorite European desserts: English trifle and Italian tiramisu. The result is a sophisticated dessert worthy of any fancy tabletop.
1 c. cashews, soaked and drained
1⁄8 tsp. sea salt
1⁄4 c. almond milk
1⁄4 c. cold-brewed coffee or 1 tsp. coffee extract
1⁄4 c. maple syrup
1 tbsp. melted coconut oil
1 tsp. vanilla extract
1 tsp. lemon juice
CHOCOLATE SAUCE DRIZZLE
1 tbsp. cacao powder
1 tbsp. maple syrup
1⁄4 tsp. vanilla extract
11/2 tsp. cacao powder, for garnish
To make the cream: Place the cashews, sea salt, almond milk, cold-brewed coffee, maple syrup, coconut oil, vanilla extract, and lemon juice in a blender and blend until very creamy.
To make the chocolate sauce drizzle: Whisk the cacao powder, maple syrup, and vanilla extract together in a small bowl until smooth. Transfer to a squirt bottle, if you have one, or leave in the bowl until ready to use.
To assemble the trifle: Cut each of the bananas into 3 even sections. Slice each section in half lengthwise (you will have 18 total pieces of banana). Place 2 of the banana sections in the bottom of a 33⁄4x41⁄4" trifle glass or ramekin. Repeat in a second glass or ramekin. Squirt chocolate sauce (or drizzle with a spoon) along the rims of the glasses all the way around, reserving some for garnish. Next, add enough cream to cover the bananas. Layer another 2 bananas sections on top, then the cream.
Stand up the remaining 10 banana sections vertically around the sides of each glass (5 per glass), then pour in the cream to the top. Gently sift cacao powder on top and garnish with a drizzle of chocolate sauce. Serve immediately or let chill in the refrigerator for 30 minutes or until ready to serve. Can be stored in the refrigerator for up to 3 days.
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