Atacama Dessert

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Atacama desert, Raw, vegan, dairy free, gluten free.

 

I created this dessert as an homage to the Atacama Desert ultra distance run that I have completed in the fall of 2016. It was a tough race with the most breathtaking views and extraterrestrial-like terrain. The texture and the colour palette of this magnificent dessert totally resemble the beauty of the Atacama for me.

The first day  of the race is always the one that is the most anticipated. The start of the race, the new scenery, the new group of people. Also, it’s the moment when all that energy that you gather while preparing for the race gets to the boiling point. The Atacama race starts on high altitude 3,200 meter / 10,500 ft . My hope is that this Tiramisu dessert reflects my impressions of the Atacama.

The Atacama desert was extra hard because of the swings in temperature. At night it was freezing cold and during the day melting hot. I remember the first night, when I could barely sleep because it was way too cold. I definitely packed very light and did not have an extra layer or two of clothing. This dessert reminds me of that night, because it has to be frozen first for the best result.

The directions to make it are quite simple. But you will need a good amount of ingredients and the quality of the ingredients has to be excellent. Almost like running  in the Atacama, directions are easy – just run- but the amount of gear and the quality of it need a lot of research and preparation.

THIS RECIPE IS:

Raw, Vegan, Gluten-free, Organic, GMO-free

Let’s get started!

Time to prepare:

30 min (+ 4 hours in the fridge/freezer)

INGREDIENTS:

Ladyfinger Layer:

 

  • 1 cup walnuts
  • 1 cup pitted dates
  • 2 tsp strong, unsweetened cold, strong coffee (not the beans, the actual drink)
  • 2 tbsp warm water
  • 1 tsp fresh ground vanilla

 

Chocolate Mousse Layer:

 

  • 1 cup walnuts, pre-soaked and strained
  • 1 cup raw cashews, pre-soaked and strained
  • 1 cup dates, pitted
  • 3 tbsp maple syrup
  • 6 tbsp unsweetened almond milk
  • 3 tbsp cacao powder
  • 1 tsp fresh ground vanilla
  • 2 tsp strong, unsweetened cold, strong coffee (not the beans, the actual drink)

Cream Layer Ingredients:

  • 1 cup raw cashews, pre-soaked and strained
  • ¼ cup unsweetened almond milk
  • 2 tbsp maple syrup
  • 1 tsp fresh ground vanilla

Directions:

  1. Process all Ladyfinger Layer ingredients to combine into a fine sticky mixture in a food processor. Scoop them into out into a medium sized Springform – Cake Pan and press it down with the back of a spoon into an even crust. Place into the freezer and move to the next step.
  2. Blend all chocolate mousse layer ingredients in a blender until smooth. Pour into the pan over the crust. Press it down evenly. Place into the freezer and move to the next step.
  3. Blend all cream layer ingredients together in the clean blender until smooth. Pour or spoon this layer on top of the previous layer in the cake pan. Smooth out the top. Cover the pan and freeze for 4 hours or more.
  4. Before serving, dust some cacao powder on top and add a few cacao nibs.

Et Voilà! Enjoy!

 

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