Sunlit Dreams of Tiramisu: A Vegan Frozen Italian Delight

Find this divine vegan take on a traditional tiramisu recipe, perfect for those who crave creamy and indulgent desserts without dairy.

Time: Prep: 10 mins - Cook: N/A - Total: 6 hours (including freezing time)

Servings: 2

Difficulty: Easy

Cuisine: Italian, Vegan

Allergens

Nuts (cashews), Coconut

1. 1 cup raw cashews, soaked overnight 2. 1 can full
fat coconut milk, chilled 3. 1/4 cup maple syrup 4. 1/4 cup cocoa powder 5. 1/2 tsp almond extract 6. 10 vegan ladyfingers 7. 1/2 cup strong brewed coffee 8. 1/2 cup chopped dark chocolate, for garnish 9. Cocoa powder, for dusting

In a high speed blender, blend soaked cashews with 1/2 cup chilled coconut milk, maple syrup, and almond extract until smooth and creamy. Set aside.
Dip vegan ladyfingers in brewed coffee for a few seconds, then arrange a layer of them at the bottom of two serving dishes.
Spoon half of the cashew cream over the soaked ladyfingers, spreading evenly.
Repeat with another layer of dipped ladyfingers and top with the remaining cashew cream, smoothing the surface.
Freeze for at least 6 hours or overnight until firm.
Just before serving, remove from the freezer and let it sit for 5 minutes.
Dust with cocoa powder, garnish with chopped dark chocolate, and enjoy a slice of sunlit dreams.

For an extra touch, drizzle a little melted chocolate over the top before serving.

Make sure to use full-fat coconut milk for a richer cream base.

Almond extract can be substituted with vanilla extract if preferred.

This recipe can also be prepared in a loaf pan or individual ramekins for a more traditional tiramisu appearance.

For an instant dessert, prepare the cashew cream and layer with coffee-soaked ladyfingers, then serve immediately.

Keep frozen until ready to serve.

Store in the freezer for up to 1 month.

Serve on a white or neutral-colored plate to accentuate the colors and layers of the dessert.

High in healthy fats from cashews and coconut milk, with natural sweetness from maple syrup.