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Vegan Tiramisu Dessert with Chocolate Cream ๐๐ฐ
Vegan Tiramisu Dessert with Chocolate Cream ๐๐ฐ
Prep Time: 20 minutes | Total Time: 4 hours 20 minutes (including chilling time) | Kcal: 180 kcal | Servings: 8 servings
Ingredients:
- 1 cup cashews, soaked overnight
- 1 can (13.5 oz) full-fat coconut milk, chilled
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee
- 1/4 cup hot water
- 1 tablespoon rum or coffee liqueur (optional)
- 16-20 ladyfinger cookies (vegan)
- Cocoa powder, for dusting
Directions:
- Drain the soaked cashews and rinse them under cold water. Transfer them to a blender.
- Open the chilled coconut milk can and scoop out the solid coconut cream from the top, leaving behind the liquid. Add the coconut cream to the blender with the cashews.
- Add maple syrup and vanilla extract to the blender.
- Dissolve instant coffee in hot water and add it to the blender.
- Optionally, add rum or coffee liqueur for extra flavor.
- Blend all the ingredients until smooth and creamy. If the mixture is too thick, you can add a splash of plant-based milk to thin it out.
- Dip the ladyfinger cookies into the coffee mixture, making sure to coat them evenly but not soak them for too long.
- Arrange a layer of dipped ladyfingers in the bottom of a serving dish.
- Spread a layer of the cashew-coconut cream mixture over the ladyfingers.
- Repeat the layers until all the ingredients are used, ending with a layer of the cream mixture on top.
- Cover and refrigerate the tiramisu for at least 4 hours, or overnight, to allow the flavors to meld.
- Before serving, dust the top of the tiramisu with cocoa powder for garnish.
