Aromatic Vegan Tiramisu with Almond-Cocoa Layers

Ingredients

• 1 cup almond milk
• 1/2 cup coconut cream
• 1/4 cup sugar
• 1 tsp vanilla extract
• 2 cup sponge cake, cut into 1-inch cubes
• 0.33 cup brewed espresso, cooled
• 3 tbsp unsweetened cocoa powder
• 1 cup vegan whipped cream
• 1/4 cup almond slices, toasted

Instructions

1. 1

   In a saucepan, combine almond milk, coconut cream, sugar, and vanilla extract. Heat over medium heat until the sugar dissolves. Remove from heat and let it cool.

2. 2

   In a shallow dish, soak sponge cake cubes in cooled espresso for 5 minutes. Drain well and set aside.

3. 3

   In a small bowl, whisk together cocoa powder with 1 tablespoon of cooled espresso to create a thick paste. Set aside.

4. 4

   In a large bowl, fold the vegan whipped cream into the almond-coconut mixture until fully combined.

5. 5

   To assemble the tiramisu, spread a layer of the almond-coconut mixture on the bottom of a serving dish, then add a layer of soaked sponge cake cubes. Dollop a heaping spoonful of cocoa paste and swirl it through the next layer of almond-coconut mixture. Repeat until you reach the top of the dish, finishing with a layer of almond-coconut mixture on top.

6. 6

   Garnish with toasted almond slices and refrigerate for at least 2 hours or overnight.