Thank, Ilana. I’m trying to figure out how to make a raw, non-dairy, non-soy version of this. Part of the prob is I don’t yet have the Vitamix or another super powerful blender. Stay tuned, hopefully I’ll come up with something soon. 🙂
Thank, Joumana. It’s a great make-ahead dessert. As I’ve mentioned before: I love the smell of coffee, but never quite got into the taste. So this recipe toes the line quite nicely for me. Now if only I could figure out how to make it non-dairy. . . I’m working on it.
My mind went there, too. The two things that came to mind were substituting the ricotta with coconut yogurt, or something similar to the avocado pudding that has been popular on blogs lately. Most of the versions I’ve seen use cocoa powder but I’m 97% sure I saw one without cocoa powder, using a sweetener and vanilla to hide the avocado flavor. That actually might work out really well for this recipe.
Hmmmm, great ideas. My thought was to make it with macadamia nuts, coconut, maybe some golden raisins and/or dates. I actually tried something similar, but it didn’t quite work. It’s one of those scenarios where I’m not sure if it was because of my blender, the ratios, or the ingredients. Maybe I can combine your ideas and mine. As we transition into the warmer months, I’ll def keep trying. 🙂