Vegan Tiramisu - Vegan
This Vegan Tiramisu is a sophisticated twist on the beloved classic, offering all the creamy, coffee-soaked goodness you adore but without any dairy or eggs. Our recipe uses a luscious cashew and coconut cream base that mimics the traditional mascarpone filling with a hint of almond extract for added depth.
Ingrédients
- 2 cups strong brewed coffee, cooled
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/4 cup brandy or rum (optional)
- 2 cups cashews, soaked overnight
- 1/2 cup coconut cream
- 1/3 cup maple syrup
- 1/2 teaspoon almond extract
- 1 cup vegan ladyfingers
- 2 tablespoons cocoa powder
Instructions
- In a shallow dish, mix the brewed coffee, coconut sugar, vanilla extract, and brandy or rum (if using). Set aside.
- Drain and rinse the soaked cashews. Blend the cashews, coconut cream, maple syrup, and almond extract in a high-speed blender until smooth and creamy.
- Dip each ladyfinger into the coffee mixture for about 2-3 seconds, ensuring they are soaked but not too soggy. Lay them in a single layer in a dish.
- Spread half of the cashew cream mixture over the soaked ladyfingers.
- Repeat with another layer of soaked ladyfingers and the remaining cashew cream mixture.
- Dust the top with cocoa powder.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 382kcal | Carbohydrates: 40g | Protéines: 8g | Fat: 22g | Sucre: 22g
Tried this recipe?Let us know how it was!