Tiramisu sa kokosovim mlekom i lucuma prahom (Tiramisu with coconut milk and lucuma powder)

Sastojci: domaci keks, 150g indijskog oraha, 100g badema, 100g lesnika, 100g oraha, 50g pistaca, 6 kasika lukuma praha, 250ml mleka od badema (ne zasladjenog), 400ml kokosovog mleka (iz frizidera), 2 kasike meda, oko 300ml skuvane i procedjene turske kafe (hladne), 2 kasike rogaca u prahu.

Priprema:

1) Indijske orahe, bademe i lesnike preliti prokljucalom vodom i ostaviti 3 sata. Ocediti.

2) U blender staviti indijske orahe, bademe, lesnike i orahe i usitiniti sa mlekom od badema i med. Sipati u ciniju i staviti u frizider.

3) U ciniju staviti kokosovo mleko i mutiti stapnim ili rucnim mikserom dok se ne zgusne. Dodati postepeno lucuma prah i dalje mutiti, oko 10 minuta.

4) Dodati krem od indijskih oraha i promesati dobro. Podeliti na dva dela.

5) Domaci keks blago potopiti u kafu i poredjati u pleh. Staviti jedan deo fila i ravnomerno namazati. Poredjati drugi red keksa preko i opet premazati filom.

6) Ostaviti u frizideru najmanje 1 sat.

7) Pre sluzenje posuti pistacima i rogacem.

Ingredients: homemade plain biscuits, 150g cashews, 100g almonds, 100g hazelnuts, 100g walnuts, 50g pistachios, 6 tablespoons lucuma powder, 250ml almond milk (not sweetened), 400ml coconut milk (from the fridge), 2 tablespoons honey, about 300ml cooked and drained turkish coffee (cold), 2 tablespoons of carob in powder.

Preparation:

1) Pour over cashews, almonds and hazelnuts with boiling water and leave for 3 hours. Drain.

2) Put cashews, almonds, hazelnuts and walnuts in a blender and blend with almond milk and honey. Pour in the bowl and refrigerate.

3) Put the coconut milk in the bowl and stir with a stick or hand mixer until thickened. Add gradually lucuma powder and continue to mix, about 10 minutes.

4) Add cashewscream and stir well. Divide into two parts.

5) Soak the plain biscuits in the coffee and line them in a pan. Put one part of filling and spread evenly. Line the second row of biscuits over and coat with the filling again.

6) Leave in the fridge for at least 1 hour.

7) Before serving, sprinkle with pistachios and carob.