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.
