Delectable Vegan Tiramisu with Almond-Infused Coffee Cream and Dark Chocolate Drizzle

Allergens

Tree nuts (almond), soy (if using soy-based whipped topping)

Ingredients

• 2 cups oat milk
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 2 cups strong brewed coffee, cooled
• 36 ladyfingers (vegan)
• 1/2 cup vegan dark chocolate
• 1 cup dairy
• free whipped topping

Instructions

1. In a saucepan over medium heat, combine oat milk, almond flour, coconut sugar, cornstarch, and vanilla extract. Stir constantly until the mixture thickens into a pudding like consistency. Remove from heat and allow to cool.
2. Dip ladyfingers into brewed coffee for a few seconds on each side to absorb the flavor but prevent them from becoming too soggy.
3. Arrange a layer of soaked ladyfingers in a serving dish, covering the bottom completely.
4. Spread half of the prepared almond coffee pudding evenly over the ladyfingers.
5. Repeat layers with remaining soaked ladyfingers and almond coffee pudding.
6. Top the dessert with a generous layer of dairy free whipped topping.
7. Melt vegan dark chocolate in a microwave or double boiler, then drizzle over the whipped topping.
8. Refrigerate for at least 4 hours, or overnight, before serving.

Chef’s Insight

This recipe showcases the art of vegan dessert-making by using plant-based alternatives that mimic traditional tiramisu flavors and textures.

Notes

For optimal flavor and texture, use freshly brewed coffee and high-quality vegan chocolate.